Developing a good recipe for baguettes that works in the tropics was not easy. With the humidity here, it’s difficult to get a crunchy crust that lasts for very long, not to mention a toothsome quality to the bread itself. I had been somewhat successful over the years, but then began baking bread in the pizza oven Dennis built and, Voilá! Perfect bread (almost) every time!
Here’s a photo essay of the various steps it took to make baguettes yesterday. I was very pleased indeed with the results – as close to perfect as I’ve ever baked! But in everything we do there’s always room for improvement.
Two batches of dough, risen and ready to form…
First shape into small baguettes that need to sit for 20 minutes
Then stretch them into baguettes with tapered ends long enough to fit the pans, let rise for at least half an hour and score with a sharp knife
Into the oven, hoe-hoe-hoe!
Finished and ready to eat!
Only then is the tired and hot baker allowed to enjoy a cooling dip in the pool with a glass of wine as reward for her labours…