Week 32: Baguette

Fresh-baked baked bread is one of my favourite things in the world, so I wanted to make a bread recipe at some point this year. This week’s recipe is also inspired by The Great British Bake Off. (All I hoped was that I wouldn’t hear Paul Hollywood’s voice in my head telling me my bread was under-proofed, whatever that means.)

I used a recipe from a Canadian Living book on bread (the same book I used for the pizza dough). Here is a recipe similar to the one I used. One thing this recipe does not suggest (but the book did) was putting a saucepan of water in the oven with the bread to get a nice crust. (I know it’s legit because it was on the British Bake Off 😛 )

This recipe did take a long time to complete. There was a little preparation following by a lot of rising, then a little more prep, then more rising, etc. I needed to wait until I had a day off work to make this because the rising time alone was over 4 hours. But it was well worth it! The baguette was lovely and crisp on the outside and soft on the inside.

The wait was well worth it! The baguettes were lovely and crisp on the outside and soft on the inside. We had it with a mussel chowder and it was amazing. I definitely have more of an appreciation for bakers, and I’ll probably make these again!

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