I would be remiss not to discuss actual baguettes on this blog at some point. I usually opt for pain d'epi, the wheat-ear loaf—same recipe, more crust, easier sharing.
I can't take any credit for the recipe; it's the one in Artisan Bread in Five Minutes a Day. Bread flour, yeast, water, salt. That's it: four ingredients. It does have to be bread flour, not all-purpose. And I might go a little heavy on the salt, but that scarcely counts as a modification.
One thing I have figured out, though, is that you can use the flat side of a cast iron griddle as a baking stone. (Lodge has "use it in the oven" right there in the product description, so this is hardly groundbreaking kitchen science on my part.) This approach, in combination with a steam tray, yields the most perfect crusts I ever hope to achieve.
When we shared a lineup with Underwire in 2019, they brought cupcakes for the audience, as part of their band tradition. Should we start doing this with baguettes?
I can't take any credit for the recipe; it's the one in Artisan Bread in Five Minutes a Day. Bread flour, yeast, water, salt. That's it: four ingredients. It does have to be bread flour, not all-purpose. And I might go a little heavy on the salt, but that scarcely counts as a modification.
One thing I have figured out, though, is that you can use the flat side of a cast iron griddle as a baking stone. (Lodge has "use it in the oven" right there in the product description, so this is hardly groundbreaking kitchen science on my part.) This approach, in combination with a steam tray, yields the most perfect crusts I ever hope to achieve.
When we shared a lineup with Underwire in 2019, they brought cupcakes for the audience, as part of their band tradition. Should we start doing this with baguettes?
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