There definatly is an art behind bread making, and I feel I'm just beginning to dive into it. Its honestly kinda magical. There is something so wholesome about it, like by partcipating in this making, I'm feeding an older part of myself. It's a very innate feeling.
With that, let's talk baguette bread. If this is your very first time making bread, this may be a little bit more of a difficult bread to start with. But if you choose to try, and fuck up, oh well, we are here to learn aren't we?
But with that being said I do plan on posting a Foccacia bread recipe, it's the first bread I had ever made and I think it's a nice bread to start with.
Let's get started.
* Flame Ring made by Self Made Silver, tiny Jasper on middle finger made by Patina Ranch Silver. You can find both badass ladies on Instagram.
Baguette Bread ( Makes two )
4 cups of flour ( I use Red Mill )
2 tsps of yeast
2 cups of luke warm water
Mix all, leave in bowl and cover with a kitchen cloth for 48 hours. Once time is up, take dough out of bowl and onto lightly floured counter. I like to knead mine some to just get it warm and split my dough in half, then shape each into a ball, knot part on bottom. Cover with cloth & rest for 1 hour. Then flip & strecth lightly, fold length wise sides inward and roll. Cover & rest for 10 minutes. Make a rectangle, pinch bottom half in and roll. Rest for 5 minutes. Roll out dough to desired length, rest for 45 minutes. Preheat oven to 475, in the bottom of your oven put a half inch of water in a cast iron pan. Carefully transfer dough to lightly oiled pan, score each bread top 4 times & top with salt. Bake first for 15 minutes, then lower to 450 and bake for about 30. Take out and place on cooling rack.
Let cool then slice, top with butter and a little salt. Also EXPLORE your salts. Not all are the same and it's kinda mind blowing to me. I'm currently using a family owned and harvested salt, called J.Q. Dickinson Salt-Works. It's a Ramp Sea Salt. The salt is harvested from an ancient ocean, trapped below the Appalachian Mountains in West Virgina, and it tastes just as amazing as it sounds. If you are local to my area I was able yo buy mine at Chesapeake Bounty in Chesapeake Beach, Maryland.
I can't stress enough to not be afraid to fuck up. Everyone uses their own types of ingrediants ( different brand breads make a difference ) so cooking time and water might really depend on the dough and your oven. Once you make bread one time and are succesful you'll understand what I mean when I say listen to your bread.
Knock the top to make sure it's cooked, bread continues to cook once you take it out of the oven.
Have fun. Learn something new. Enjoy a meal you made, and know what ingredients are in it. Share it with someone you love.