Baguette IV

I'm reporting back about testing one of my Christmas presents, a baguette pan from Chicago Metallic Co. It worked amazingly, the trick is that you may need to line is with oiled parchment paper if you are using a very sticky dough. The perforation on the bottom helped yield a beautiful, even, golden brown crust even this way. We ate the "test-baguette" with some delicious ajvar, olives and cheese.

Ingredients
1.5 cup flour
0.125 tsp yeast
0.75 tsp salt
0.75 cup water

Preparation
This amount of dough yields one baguette. Allow the mix to rise overnight, then shape the baguette and place into the appropriately prepared ban. Cover with a kitchen cloth and allow to rise again.

Bake in a 450F oven until golden brown. Spray the top with water before placing it in the oven and score the loaf.

Allow to cool on a cookie rack and serve!

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