Hi Steve,
Do you think it was sourdough? It probably was, and that requires a bit of
attention. On the 'The Perfect Loaf’ website they do a sourdough that looks
similar to your pic (at least on the outside)
https://www.theperfectloaf.com/sourdough-baguettes/ and there’s a great ;
baguette-shaping tutorial too
https://www.theperfectloaf.com/guides/shaping-baguettes/.
Though you could try making a baguette with any bread recipe really, depending
on the texture you’re after (which is what’s missing from your pic!)
Vicki. :-)
On 24 Apr 2021, at 11:28 am, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx> wrote:
Hi All
This talk of fresh crusty baguette has me salivating… The Baguette we had to
mop the sauces and spread the duck liver parfait at Restaurant Hubert
recently was possible the best baguette I’ve
Ever eaten – look exactly like this photo. Which is probably like the bread
they eat every day in France?
OK collective breadmakers of the world, put aside your low carb keto diets
for a minute and think….What recipe and method would I use to make such a
baguette?
Cheers
Steve
<image002.jpg>
From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Vicki Taylor
Sent: Saturday, 24 April 2021 10:42 AM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: olive oil bread
Hi Jo,
It’s a crusty bread but the crust is thin and light and cripsy, quite
different from the harder crust of the sourdough I used to make (which was
lovely in its own way, as the sourdough was more dense anyway). It’s really
delightful bread.
I subsequently found a recipe on NYT Cooking that used almost exactly the
same amount of flour to water that I used, except by intention. Tomorrow I
will make the same recipe as last week but with the recommended, lower amount
of water, and compare. Then next week I’ll do the NYT Cooking version, and
see what we like best. The NYT Cooking one is easier because it’s a no-knead
version, whereas I used my Thermomix to knead this one…
Vicki. :-)
On 23 Apr 2021, at 6:36 am, Jo Melmer (Redacted sender "jomelmer" for DMARC)
<dmarc-noreply@xxxxxxxxxxxxx <mailto:dmarc-noreply@xxxxxxxxxxxxx>> wrote:
Your bread looks heavenly! It looks like a hard crust on the bread. I’ve
always wanted to try making bread with a hard crust and never got to it once
I had a bread machine.
Jo
On Apr 18, 2021, at 2:50 AM, Vicki Taylor <vicki@xxxxxxxxxxxx
<mailto:vicki@xxxxxxxxxxxx>> wrote:
I made bread today, the first since we’ve been in Canberra, and the first
time I’ve made this particular recipe for 8 years. I don’t have time for
sourdough anymore, so thought I’d give this ‘olive oil bread’ a go. However,
I hadn’t made ANY notes back in 2013, so I was feeling a bit apprehensive…
I stuffed up almost immediately when I wasn’t paying attention and forgot to
stop adding water…! The ‘dough’ was actually slop and I ended up having to
pretty much pour it into two small pans instead of shaping into a single
bâtard. My attempts to score the loaves were also sad because it was just
slush. Oh well. As mini-loaves, they taste great!
Vicki. :-)
<Olive oil bread in pans (high hydration mini-loaves).jpeg>
<Olive oil bread top view (high hydration mini-loaves).jpeg>
<Olive oil bread sliced (high hydration mini-loaves).jpeg>
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