Comments on: Baguettes: DO try this at home. http://blog.kingarthurflour.com/2008/05/02/baguettes-do-try-this-at-home/ Hot Stuff from King Arthur's Hearth Sun, 05 Jul 2009 00:17:09 +0000 http://wordpress.org/?v=2.3.1 By: Jen Rock http://blog.kingarthurflour.com/2008/05/02/baguettes-do-try-this-at-home/#comment-14596 Jen Rock Fri, 05 Jun 2009 19:09:29 +0000 http://blog.kingarthurflour.com/2008/05/02/baguettes-do-try-this-at-home/#comment-14596 Thanks so much for these easy to follow recipes! I had only baked soda breads before but on the first try got three lovely crispy baguettes by following your great instructions. On my second try today I'm going to make the stuffed ones, they look SO good! Thanks! <strong>Good for you, Jen - baguettes are a challenge - one you've successfully met. Congrats! PJH</strong> Thanks so much for these easy to follow recipes! I had only baked soda breads before but on the first try got three lovely crispy baguettes by following your great instructions. On my second try today I’m going to make the stuffed ones, they look SO good! Thanks!

Good for you, Jen - baguettes are a challenge - one you’ve successfully met. Congrats! PJH

]]> By: Rosemary http://blog.kingarthurflour.com/2008/05/02/baguettes-do-try-this-at-home/#comment-14526 Rosemary Thu, 04 Jun 2009 09:25:58 +0000 http://blog.kingarthurflour.com/2008/05/02/baguettes-do-try-this-at-home/#comment-14526 This is the best step by step guide I have found. Thank you, I can't wait to try it. <strong>Rosemary, good luck - I think you'll enjoy this. PJH</strong> This is the best step by step guide I have found. Thank you, I can’t wait to try it.

Rosemary, good luck - I think you’ll enjoy this. PJH

]]> By: Iris http://blog.kingarthurflour.com/2008/05/02/baguettes-do-try-this-at-home/#comment-14150 Iris Mon, 25 May 2009 15:58:31 +0000 http://blog.kingarthurflour.com/2008/05/02/baguettes-do-try-this-at-home/#comment-14150 Help! Every time I tried to make the diagonal slashes in the baguette, the "cut" closed by itself, and I ended up with no cut on the surface after baking! What should I do? Is it because my dough was too wet? <strong>I think you need to be more aggressive, Iris. REALLY slash it (at a 45°, not 90° angle), then IMMEDIATELY pop it into the oven. It'll deflate like a balloon, but then the heat should blow it right up again. Give it a try - PJH</strong> Help! Every time I tried to make the diagonal slashes in the baguette, the “cut” closed by itself, and I ended up with no cut on the surface after baking! What should I do? Is it because my dough was too wet?

I think you need to be more aggressive, Iris. REALLY slash it (at a 45°, not 90° angle), then IMMEDIATELY pop it into the oven. It’ll deflate like a balloon, but then the heat should blow it right up again. Give it a try - PJH

]]> By: Susan http://blog.kingarthurflour.com/2008/05/02/baguettes-do-try-this-at-home/#comment-14138 Susan Sun, 24 May 2009 22:02:31 +0000 http://blog.kingarthurflour.com/2008/05/02/baguettes-do-try-this-at-home/#comment-14138 I am so excited to try this recipe! I live in rural Arkansas and good bread of any kind is so hard to find here. Do you think the baguettes could be frozen and baked at a later time? <strong>Susan, best to par-bake them - bake for 10 minutes or so, just to set them, but not completely brown. Wrap VERY WELL and freeze. Then, prior to serving, bake the rest of the way. I'd say, put them in the oven, frozen, and bake at 425°F for 20-25 minutes or so? They should be a very deep, golden brown. Good luck - PJH</strong> I am so excited to try this recipe! I live in rural Arkansas and good bread of any kind is so hard to find here. Do you think the baguettes could be frozen and baked at a later time?

Susan, best to par-bake them - bake for 10 minutes or so, just to set them, but not completely brown. Wrap VERY WELL and freeze. Then, prior to serving, bake the rest of the way. I’d say, put them in the oven, frozen, and bake at 425°F for 20-25 minutes or so? They should be a very deep, golden brown. Good luck - PJH

]]> By: Anonyme http://blog.kingarthurflour.com/2008/05/02/baguettes-do-try-this-at-home/#comment-14122 Anonyme Sun, 24 May 2009 06:08:02 +0000 http://blog.kingarthurflour.com/2008/05/02/baguettes-do-try-this-at-home/#comment-14122 Wonderful pages! Keep up the great work. Wonderful pages! Keep up the great work.

]]> By: Karen http://blog.kingarthurflour.com/2008/05/02/baguettes-do-try-this-at-home/#comment-14078 Karen Thu, 21 May 2009 19:47:37 +0000 http://blog.kingarthurflour.com/2008/05/02/baguettes-do-try-this-at-home/#comment-14078 The baguettes were great! I just want to clarify one thing that I have read here. Can I prepare the baguettes right up until the point of shaping them and then put directly in the refrigerator to take out the next day for the final rise? Thanks for your help ( I love this web site!! ) <b>In this Blog posting dated Jan. 9, 2009, PJ writes about refrigerating baguettes - Let them rise about halfway, refrigerate (covered), then next day let them finish rising and bake. Thanks to PJ and to you for highlightling this method which will be helpful to many other bakers. Irene @ KAF</b> The baguettes were great! I just want to clarify one thing that I have read here. Can I prepare the baguettes right up until the point of shaping them and then put directly in the refrigerator to take out the next day for the final rise? Thanks for your help ( I love this web site!! )

In this Blog posting dated Jan. 9, 2009, PJ writes about refrigerating baguettes - Let them rise about halfway, refrigerate (covered), then next day let them finish rising and bake. Thanks to PJ and to you for highlightling this method which will be helpful to many other bakers. Irene @ KAF

]]> By: Mari http://blog.kingarthurflour.com/2008/05/02/baguettes-do-try-this-at-home/#comment-13410 Mari Sat, 25 Apr 2009 01:58:11 +0000 http://blog.kingarthurflour.com/2008/05/02/baguettes-do-try-this-at-home/#comment-13410 Joan, I wish Martha luck with the slashing! I've purchased two lames and both are useless--I'm back to using a bread saw. It's serrated, with large teeth, and the blade is attached at both ends to a bow shaped handle. It takes a little effort to hold it at the right angle, but at least it cuts! The lame just drags and pulls and deflates and doesn't cut--both the one I bought from KA, and one I bought locally at a fine cookware shop. I've heard that a razor works well--but the idea feels a little hazardous. Joan, I wish Martha luck with the slashing! I’ve purchased two lames and both are useless–I’m back to using a bread saw. It’s serrated, with large teeth, and the blade is attached at both ends to a bow shaped handle. It takes a little effort to hold it at the right angle, but at least it cuts! The lame just drags and pulls and deflates and doesn’t cut–both the one I bought from KA, and one I bought locally at a fine cookware shop. I’ve heard that a razor works well–but the idea feels a little hazardous.

]]> By: Martha http://blog.kingarthurflour.com/2008/05/02/baguettes-do-try-this-at-home/#comment-13116 Martha Thu, 16 Apr 2009 22:29:58 +0000 http://blog.kingarthurflour.com/2008/05/02/baguettes-do-try-this-at-home/#comment-13116 I tried the baguettes today, using 1 cup of white whole wheat flour. This gave the dough a slightly tan color and probably a bit different taste. The loaves looked beautiful, but when I turned them over, they were quite charred on the bottom. Does this mean I over-spritzed? I certainly don't have the hang of the diagonal slashes, but I think I can get there. The bread really does taste great. <strong> It could be that too much spritzing will take it longer to bake because the surface is so wet. Glad they tasted good. Slashing just takes pratice. Do not try to cut deep just skim lightly over the surface. Joan@bakershotline</strong> I tried the baguettes today, using 1 cup of white whole wheat flour. This gave the dough a slightly tan color and probably a bit different taste. The loaves looked beautiful, but when I turned them over, they were quite charred on the bottom. Does this mean I over-spritzed? I certainly don’t have the hang of the diagonal slashes, but I think I can get there. The bread really does taste great.
It could be that too much spritzing will take it longer to bake because the surface is so wet. Glad they tasted good. Slashing just takes pratice. Do not try to cut deep just skim lightly over the surface. Joan@bakershotline

]]> By: Stripy Socks http://blog.kingarthurflour.com/2008/05/02/baguettes-do-try-this-at-home/#comment-12686 Stripy Socks Thu, 02 Apr 2009 11:26:28 +0000 http://blog.kingarthurflour.com/2008/05/02/baguettes-do-try-this-at-home/#comment-12686 The ham and cheese baguette looks absolutely divine, I am going to have to have a go at that, thankyou! The ham and cheese baguette looks absolutely divine, I am going to have to have a go at that, thankyou!

]]> By: Lea http://blog.kingarthurflour.com/2008/05/02/baguettes-do-try-this-at-home/#comment-12476 Lea Mon, 30 Mar 2009 01:03:55 +0000 http://blog.kingarthurflour.com/2008/05/02/baguettes-do-try-this-at-home/#comment-12476 I tried it with prosciutto with roasted red bell pepper and it was delicious. Thanks for the tips! <strong>Oooh, Lea, prosciutto, great idea! Thanks for sharing - PJH</strong> I tried it with prosciutto with roasted red bell pepper and it was delicious. Thanks for the tips!

Oooh, Lea, prosciutto, great idea! Thanks for sharing - PJH

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