The tenth recipe I made from the Breads Section of The Modern Baker by Nick Malgieri, was the one for French Bread for Baguettes, on pages 78-79. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).
The recipe makes 4 baguettes, but I halved it for 2 as I am on a bread
making tear around here, determined to make all the breads from this
section of the book before the deadline on Thursday at midnight. One
only needs so much bread, so I figure half recipes will disappear in no
time once the guys get to them.
I was excited to make baguettes from
this recipe as I have made them before from a few different recipes and I
was eager to see how this one would stack up. It stacks up very
nicely...a lovely color, texture, and taste! In fact, this is IT as far
as I am concerned, so far this is my favorite French Baguette recipe of all that I
have ever made. Love the outside crunchiness and the inside softness.
Ingredients were: All-purpose flour, salt, yeast, and water. Very tasty, definitely a repeat. Did I say definitely a repeat? Good, because it is definitely a repeat...this is my new French Baguette recipe unless I find another I like even better.
