This week in the bread baking blog, we’re continuing our series on making Artisan Bread using the Artisan Bread in Five Minutes‘ method. Today, we’re making baguettes from dough that has been fermenting in the refrigerator for the past week. The long fermentation process gives the bread a wonderful flavor and chewy texture.
Do you ever have days (or weeks) when you’re just too exhausted to bake? This has been one of those weeks for me. I love to bake bread and it’s usually very relaxing; however, this week, I just wasn’t up to it. The good thing about the Artisan Bread in Five Minutes’ method is that it’s really easy once you have the stored dough in the refrigerator. In fact, it took such a short amount of time to prepare and bake these baguettes that I was able to do it in the morning before work. You can’t say that about too many artisan breads. This is only the second bread I’ve made using this method, but I like it already.
Baguettes
Makes: 1 large or 2 small loaves
Ingredients:
- 1 pound Boule dough
- Cornmeal for dusting the pizza peel
Thanks for the blog!
I’ve tried it and it worked~~
My first bread and it is really simple!
Thanks a lot!
Wonderful! Thanks for the feedback. So glad it worked for you. I do hope you’ll continue bread baking.
Victory! This was a success, been trying numerous different recipes and this one worked. Thanks!
Wonderful! So glad it worked for you. Happy Baking!
Ive made this bread 5 times since I found this recipe and i love it I have to make 4 loaves at a time my kids wont stop eating it
I’m so glad your family likes this bread. I need to try this one again. Happy Baking!