Baguettes: Stage 1

There is a fire in the hearth and Mr L  is in the front room, playing on his keyboard, so I am keeping him company and baking in the kitchen. I have fresh yeast in need of using, and my new copy of Dough and so…

I am having a go at Baguettes. I have almost all that I need in order to do a proper job, but I still lack a spray bottle for the crust.

One important lack isthat of a stone or a tray large enough to bake a decent-sized stick. My stone is a round pizza stone and will make one short stick. The remainder will have to go on one of my heavy baking trays and be restricted by its dimensions.

If I remember, I shall keep back 200 grams of dough for a ferment, so I may only get two, possibly three, baguettes instead of four as stated in the recipe.

Recipe: plain white dough from Richard Bertinet’s basic recipe in Dough, using 500g Bacheldre Watermill Organic Stoneground Unbleached White flour – this is my first dough from this flour and I am excited to see how it turns out. It had better be good – I have 25 kilos to use!

Method: I am following Richard’s instructions to the letter, to the best of my ability – so have used his dough-stretching method. It did not go terribly well at first. I believe that I needed a wetter dough but had already added extra water to his carefully stated 350g and was leery of adding more. I am of the opinion that a slacker dough, and more of it, would make the method easier to work. I had trouble in sticking the dough to the table in order to stretch it properly. Anyway, as you might predict, just at the stage where I was deciding that I would never get the hang of this, the dough came together and started wanting to form a cohesive ball. Like magic.

The dough is currently rising… or resting, as Richard would have it, for an hour. It should double in size.

wpid390-shower-capped-1-of-1.jpg

Here is a tip that you may not have previously seen – I use disposable shower caps to cover my bowls and baskets. Five to a pack, from Tesco, for just £1.00 – or nick them when you stay at a travel lodge type hotel. Each will give you somewhere from several to many uses and the degree  of stretchiness accommodates many bowl dimensions.

Baguettes: Stage 2

Recently, at the: Crooked House

Bare Naked

Bare Naked

We are home again, after a month-long trip away. A trip during which I completely failed to get my laptop out. It was good to come home. We were driving along, close to Le Dorat at the time, when I felt that “aren’t we fortunate to live in such a lovely part of France” feeling washing over me. I had a sudden urge to invite all my friends to come and stay and to shareContinue readingBare Naked

A Month in France: Nothing is Lost

A Month in France: Nothing is Lost

I am lagging on the Month in the Country prompts, and lagging badly at that. I have a list of prompts t be caught up on and I shall be working my way through them here, or at Scattered Thoughts depending on where the post most naturally sits. I have elected to tackle the prompts not in date order necessarily but to seize upon prompts that offer me space in which to write down the things that I am feeling the need to say. Even if I need to crowbar it in. The thing is, I am going to continue to be short of time and space in which to write and so a two-for-one is useful and I hope to do as many of those as I can. Seems like a plan? … Continue readingA Month in France: Nothing is Lost

Recent movements of the: Deux Escargots

October 22, 2020 at 01:21PM

Ah, the windy highway. The last time we came down here our awning blew open… Thankfully it’s not even close to being that windy today. Phew. Not so good now that the tolls have been removed and there are HGVs to contend with. A bit macho, your Spanish lorry driver.. #livereportingfromtheroad #Spain #autumn2020

October 22, 2020 at 12:22PM

Rather a different day today but still warm, with 24 degrees expected by the time that we reach Ribamar. Those Happy Hour beers will be tempting. Shopped this morning before leaving, to find the Christmas Turron had arrived overnight. I confess; we spent an inordinate amount on Turron and chocolate. #livereportingfromtheroad #Spain #autumn2020

Be First to Comment

I enjoy reading your comments, please pass the time of day

This site uses Akismet to reduce spam. Learn how your comment data is processed.