Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: Halex on February 08, 2012, 08:57:37 am
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French Baguette
Not sure where to start
Ok one loaf is not enough!!LOL
It tastes very different to how I expected, wow its absolute yum. DS & I have eaten half already before dinner.
When I lifted the dough out of the TM I thought oh no this is lumpy & hard. After rising for 45 mins its soft & airy.
Have never steamed bread before, new experience, then onto my pizza stone in the oven.
Lovely lovely bread
H :)
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Yum. I must try this asap.
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Love your post Hally - lumpy and hard. So glad it worked in the end, looking forward to trying this. ;D
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Good one Hally.
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It looks delicious Hally.
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Super loaf Hally :)
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WOW TOP job I hope mine looks this good ;D
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Bread looks lovely hally however have to say doesnt look like a baguette... Sorry but they are kind of sacred... What does the photo in teninas book look like??
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Thanks everyone.
I know Frozzie I love baguettes. This bread is steamed in the varoma, a long baguette wouldnt fit. To me it didnt taste like a baguette from memory, I think they are long & thin.
Teninas loaf looks similar to mine. Tastes great.
H :)
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Wouldnt have to be long.. They have half baguettes here as well or sandwich baguettes so length can vary and the crust as to be crunchy and obviously long and thin... Seems to me they shouldnt be called french baguettes... Tenina tenina tenina!!
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Wouldnt have to be long.. They have half baguettes here as well or sandwich baguettes so length can vary and the crust as to be crunchy and obviously long and thin... Seems to me they shouldnt be called french baguettes... Tenina tenina tenina!!
OH no…Vive la France…sorry Frozzie.
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Im going to rename them aussie baguettes because naming them french... Quel sacrileges!!!
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Frozzie, how about a French Baguette recioe.
Would love to give that a go :)
H :)
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Here's a recipe (http://www.forumthermomix.com/index.php?topic=4164.0)that Frozzie posted a while ago Hally
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Thanks cp, will def give these a go.
H :)
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Thx cp.. Yes posted that one a while back and there a few different recipes for thermie and french baguettes an lthough good i do have to admit i often buy them as our local boulangere makes the best bread and my fussy attitude stops me from trying o perfect homemade ones.they just dont match up in my opinion as is not only recipe but technique.. Will have to give some other recipes a trial run and post results... Still on the search for 'the' baguette recipe..
My fav baguettes are baguette tradition as they arent so bready bu more airy stringy bread... Pure heaven..
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IMHO this baguette is probably not my cup of tea. I found the loaf felt like a brick when it came out of the oven. I also thought it was probs a little dense in texture. Looking at the photo from the book, my loaf resembled Tenina's one on the left hand rather than the crispy crackling one of the one on the right. I didn't use fresh yeast, but I don't think this would make a difference. We had it with soup, and everyone said they liked the bread but I'm not going to make it again soon. ( ;) But never say never!)
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Like Frozzie, I am still looking for the real French Baguette. I spent 10 hours last week making a Sour Dough one. Getting closer. The crust was perfect but the crumb not so. It contained a small amount of Chickpea flour and I think that this is the way to go. I am going to try the recipe with dried yeast and fiddle with the process and see what happens. Will let you know. If anyone wants the converted Sourdough recipe I will post it. But not really worth the effort.
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sorry if this has already appeared.... having some issues.....
loved it, dense chewy bread. i had to cook it for a lot longer because of the different shape
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AnnaM, love the look of this, what a great shape. ;D ;D ;D
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AnnaM that shape is awesome. Would you mind sharing how you did it please? I promise I won't tell anyone. :D :D :D
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AnnaM that shape is awesome. Would you mind sharing how you did it please? I promise I won't tell anyone. :D :D :D
Me neither, AnnaM. ;D :-X :-X :-X
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i would love to say that i made it up myself and am amazingly talented in the kitchen - but it came from here. i basically made the bread so that i could have a crack at the shape! maybe do it with a softer more pliable dough than the baguette as it may have had slightly dry outers to allow the bottom to sound hollow
http://koshercamembert.wordpress.com/2011/09/24/knead-to-breathe/
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AnnaM, thanks for this wonderful link. Guess what I am making for guests next week? What fun.
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Thanks for that interesting link Anna, these fancy shapes are always impressive and yours looks wonderful.
I've printed out the document and once you've made it Chookie and told us which recipe you have used (no fuss dough maybe or are you going with the steaming/baking method?) I will give this a go too. If mine ends up like the picture, I will be very surprised :-))
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Judy, very smart daughter coming over for the weekend, so have told her she can help me work this out. Think I will use No Fuss as a start . Then a sweet one with Spice and fruit for her to take to work. julie's recipe would be good.
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Sounds like a fun weekend Chookie, can't wait to see your version(s).
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Look forward to hearing how your weekend goes chookie....im sure you and your daughter will come out with some great versions ...
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Thanks ladies!
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Thank you AnnaM. I can't wait to try it.
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You will find several videos on youtube if you search for challah ;)
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Mmmmm Made this today and just devoured a slice with the parmesan onion butter (I used spring onions). I am glad I am home alone at the moment or I would never get another slice. The flavour of the bread is delicious and it has crunch crust and soft fluffy interior. This is a 6/5 in my books. I will be making this one a lot ;D
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I love your score. My DH would love this if it's crusty. I might make it for him tomorrow.
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(https://lh4.googleusercontent.com/-BLdryfTYL2I/T6SzOtsJpKI/AAAAAAAABdQ/vg5iyOxZzOg/s144/PGPhoto.jpg)
trying to link my photo using an ipad... might not work.
Just made this bread and I love it.. but I love bread. Im not sure if its meant to be dense or fluffy and light?
I did make an error or two. I overworked it after its first rise as I couldnt figure out how to shape the loaf, then I forgot to pop some cuts in the loaf but I dont think it mattered. i popped them in after them steaming... all it did was create a little cut and area to crust.
Will I make this agai... absolutely. Im thinking two smaller loaves would be perfect for garlic bread loaves etc of an evening. My question is simple. When a recipe says Rise till your happy etc.. I have no idea how much time that is!
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Made this today, its lovely bread.
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(http://img.tapatalk.com/d/12/12/20/ypevugyq.jpg)
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Made this today. We loved the taste. However it didn't rise enough and was quite thin, but still delicious. Will try for a longer first rise again.