Our passion is great bread!
These easy baguettes can be made the same day using the straight dough method, which usually takes about 5 hours from start to finish. Or, you can let the dough rest in the refrigerator overnight, and bake the loaves the next day. These loaves don’t require the addition of an overnight preferment, such as a poolish or Pâte Fermentée so letting the dough rest in
These Poolish Baguettes utilize an overnight poolish with a lower hydration than the standard 50/50 mix of flour to water so the dough isn’t quite as wet. The dough is easy to work with, and produces a lovely crumb. Note: I made these during the summer when it was really humid in my kitchen so if you are baking in a different environment, you may
Fougasse is a traditional southern French flatbread that can be flavored with herbs, olives, and lardons (fried bacon or pork belly). I’m not big on olives or pork belly, and I wanted to give my physical therapist a loaf, so I opted to make my version with Herbes de Provence. Elizabeth of Blog from Our Kitchen is the host kitchen for the Bread Baking Babes
