12 April 2007

The Best Bread Ever


Hot bread always tastes best, but I just tried a new recipe straight from the oven that is wonderful (it's based on a recipe from HomeBaking):

Country Baguettes

1 c flour
1 c water
1/4 tsp yeast

Combine the above into a smooth batter, cover and let sit at least 6 hours, or overnight. Add the following:

1 1/2 c water
2 c whole wheat flour
2 T sesame seeds
2 T flax seeds
1 T salt

Mix well, then add enough white flour (maybe 2-4 cups) to make a nice dough. Knead well till the dough is smooth and elastic, cover, and let rise overnight, or at least 12 hours.

Punch the dough down and shape into loaves. If you want small baguettes, divide the dough into 6 pieces. If you want bigger loaves, divide into two. If you want some of each, divide the dough in half then divide one portion of the dough into three pieces so you have one big loaf and 3 small loaves. Flatten the smaller loaves into rectangles 6x12 inches (the bigger loaves should be flatten into rectangles about 6x18) and then roll them up the long way so you have nice round loaves about 12-14 inches long. Let them rise for at least 2 hours on a towel as shown in the picture, covered with plastic. My house was rather cold this morning, so it took longer than 2 hours to rise.

Preheat a baking stone to 425. This means the stone need to be in the over for 10-20 minutes at 425 before you bake the bread.

Just before baking, slash the loaves and spray with water. Use a peel or just slide the loaves onto the stone and bake for 15-20 minutes. It doesn't get very brown (as seen in the first picture).

2 comments:

  1. Thanks for this recipe -- it really is great! I made it tonight with the ususal necessity-dictated modifications: used up the last of the sesame seeds last week, so threw in a quarter-cup of ground flax meal with the seeds. And I only have a small pizza stone, so I baked the loaves on pre-heated baking sheets, and it worked just fine. One loaf I baked in the toaster oven and it was actually the best -- fluffy hot inside and crunchy crust outside. I'll definitely make it again, and will look up that cookbook too. Cheers!

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  2. I'm glad you liked it! It was just so simple and flavorful.

    Do see if you can find HomeBaking. I made the Portuguese Mountain Rye from it today and it is really good. And I've made several other recipes from it that have been very good.

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