Baking Daze

By George I’ve done it! I’ve cracked baking both my favourite Black Olive Bread and French style Baguettes. Using bog standard flour, salt, instant yeast and water alone. No baking powder, no additives or ‘improvers’. Better than store bought. More flavour. Ee, I’m dead chuffed.

The trick for French style baguettes is in the dough which should be damp and slightly sticky but not too wet. Too wet and you’ve just baked a twenty inch long muffin, too dry and it comes out like bad pastry. Dry mix the Flour, salt and yeast thoroughly before adding room temperature water. Mix and add flour until you’ve got a dough ball that sticks to the bowl a little, but not too much. Leave resulting dough in mixing bowl for a couple of hours, punch down the dough and knead it until your dough ball gets smoother and more plasticky. Let it rise again. Knead once more then leave for twenty minutes or so before cutting dough into loaf sized bits. Roll and place dough, cutting as per your fancy to be cooked on some baking paper on a tray in an oven pre-heated to 415 Fahrenheit (About 210 Celsius) with a heat proof bowl half full of boiling water on the shelf below. Rotate tray after ten minutes or so. Remove baking parchment and leave loaf on grid or tray. Continue to cook until brown all over (About 15-20 additional minutes). Remove and leave on a grid or some baking parchment to cool. Works like a charm every time. Passes the toast test too.

Thanks to our Landlord’s apple tree, apple tarts have also been created and apple pie filling is being readied for the freezer. The tarts proved an absolute snip with some thinly rolled pastry, thin sliced apple and baking them in the oven for about twenty five minutes at 350 Fahrenheit (175 Celsius), although to get the full glistening glory of a patisserie produced product I will need to invest in some gelatin to brush over the baked apple and cinnamon.

Oh yes, all the wildfire smoke has gone. In forty eight hours. We’ve gone from an AQI in the hundreds (Almost hazardous) to single figures (Good) almost overnight after the Pacific winds drove inland and reports of snow and rain from the interior of BC. Snow in August? WTF? True, the snowfall is all up on the peaks in the Rockies, but hang on a minute! This is still August FFS! And it’s earlier than ever reported before, so what’s going on? Are we in for a long, cold Winter as the US Farmers Almanac is predicting or is this just a blip?

Which reminds me, my old toaster just died and we’ve had to spend a few bucks on one of those fancy long slice models.

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2 thoughts on “Baking Daze”

    1. There’s a knack to it. The soft fluffy inside and croustillant (crusty) outside of French bread is exactly what I’ve been trying to achieve. You know what? After watching baguettes being made by the hundreds in French roadside Boulangerie’s I think I’ve actually cracked it.

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