Today I’ve been baking madly, that wasn’t the smartest thing to do regarding that the heat in Warsaw lurks somewhere around 40 degrees, but…. wait wait I have a good but…. I simply couldn’t stop myself. Weekends are those very few days when I can step into the duty of cooking and it is making me very happy indeed. A week or so ago I got a new issue of “Kuchnia” – a Polish gourmand magazine, and I spotted there an article about baking French way. In the morning my mom asked me to cook sth cold and as she saw on my blog Cesar Salad version 2.0, she was almost like this guy from “Little Britain” – “I want that one!”… anyway… I thought that I need fresh bread to go with the salad and baquette seemed as perfect idea.
At first I wasn’t very happy with how the dough rolled out… it seemed too hard, too compact… I freaked out to be honest, but after long and hard work on the structure I managed to get it the way I wanted. Of course I had to adjust the recipe, because 3 cups of flour for 1 cup of water are way too many! After all I’m very happy how the bread turned out and I’m sure I’ll be baking another tomorrow… or maybe even two as Historian and Daddy were fighting over the last slices 😉
1 bag of dried yeats
2,5 cup flour
1 tbsp salt
1 cup warm water
Disolve yeats in the warm water and let stand for 5 mins. Add flour and work the dough until nice and smooth – for at least 10 mins. In case it keeps sticking to your palms add more flour. Set aside in a bowl and let it rise for 45-60 mins. Then take it out and give it a quick fold and roll, then set aside for another 15 mins. Form the baquette and place on the baking tray lined with a baking paper, let rise for 30 mins or untill it doubles its size. Cut cross wise before putting in the oven. Preheat the oven to 230 degrees, on the bottom of the oven place a bowl with cold water (1-2 cups). Place the tray with the baquette in the middle of the oven. Bake for 20 mins or until it gives the hollow sound when knocked on. Take out and let it cool. Enjoy with garlic butter 🙂
The baquette was a great hit. It was moist but with nice crunchy crust. Dad said that it reminded him of the baquettes one could get in France in small boulangeries and it was the complement that made my day. Historian was mesmerized by it and already started to ask if I would bake another for dinner. Thankfully I managed to convince him that we can have one tomorrow 😉