Success is not final, failure is not fatal - it is the courage to continue that counts.
- Sir Winston Churchill

Sunday, October 25, 2009

Baguettes

Every once in a while we all just really like to eat a good baguette, especially if you add some garlic or herb butter on it. Most of the store bought baguettes tastes like rubbery batons and that's why I decided to try and bake my own this weekend. I still use my trusty bread machine to knead the dough, but the rest was surprisingly easy. The recipe makes two baguettes and here they are out of the machine and shaped.
Hin und wieder moegen wir alle eine gute Baguette, vor allem wenn wir dann noch Knoblauch oder Kraeuterbutter darauf schmieren. Die meisten Baguettes die wir bisher gekauft hatten schmecken wie Gummiknueppel und deshalbe habe ich dieses Wochenende beschlossen selbst welche zu backen. Den Teig habe ich wie immer in der Brotmaschine gemacht aber auch der Rest war superleicht. Das Rezept ergibt zwei Baguettes, hier sind sie gerade aus der Maschine und in Laibe geformt.This is what they look like after rising for 1 1/2, they have doubled in size.
So sehen sie aus nachdem sie fuer 1 1/2 Stunden aufgegangen sind.
Fresh out of the oven. OK, they are not as nicely shaped as the store bought ones, but they taste 10 times better. I'll just have to work on shaping them better next time.
Frisch aus dem Ofen. Ich gebe zu an der Form muss ich noch gewaltig ueben, aber im Geschmack sind sie tausend mal besser wie die aus dem Laden.
Baguettes
1 1/4 cups water
1 tsp lemon juice
3 cups bread flour
2 tbs rye flour
1 1/2 tsp salt
2 14 tsp yeast
I added all the ingredients to the bread machine and used the dough setting. Afterward:
Lightly sprinkle your work surface with flour and shape dough into a ball. Cut into two equal pieces and roll into a 10 by 6 inch rectangle with lightly floured rolling pin. Fold dough in half lengthwise. With the side of your hand, form a deep crease down the center of the dough. Fold dough over at crease. Securely pinch the seams together to form a tight cylinder, roll the baguette over so seam is on the bottom. Quickly roll the baguette back and forth a few times working from the center to stretch the baguette to desired length and shape and to form pointed ends. Place on baking stone or pan (lightly sprinkled with cornmeal) and cut slits into top of loaf with a sharp knife. The slashes should be about 1/4 inch deep and about two inches apart. Mine were not deep enough! Repeat with other half of dough, then cover both baguettes with clean kitchen towel and let rise for 1 1/2 hours. Brush tops of baguettes with water, then place baking stone on lowest rack of a cold oven. Add a bowl of water to the oven, then bake at 450 for 25 to 30 minutes.

I also made some "multipurpose disinfectant cleaner" yesterday. We use this to clean our bathroom and think it works great.

2 tsp borax
1/2 tsp washing soda
2 tbs lemon juice
4 tbs white vinegar
3 cups very hot water
1 clean (24 oz) spray bottle
Combine borax, washing soda, lemon juice and vinegar in spray bottle. SLOWLY (will foam) add the hot water and shake vigorously until powdered ingredients have dissolved. Shake bottle before each use.
The recipe is out of a book I bought several month ago - Reader's Digest, Homemade. LOVE, LOVE, LOVE this book. Lots of great recipes in there!

3 comments:

  1. Love homemade bread of all sorts...I will definitely try your recipe it looks delicious! Kim

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  2. Liebe Anke,
    zum Zubeissen sehen deine Brote aus. Die waren ganz bestimmt super lecker.
    Lieben Gruß, Petra

    ReplyDelete
  3. oo thank you for sharing both recipes anke:) marvelous!

    ReplyDelete