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Old 06-07-2012, 08:23 PM   #31
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I have the book now, although I haven't had time to peruse it.

The recipe looks pretty simple to me:
Quote:
Ingredients:

20 oz. bread flour (about 4 cups)
12 oz. water
2 teaspoons salt
1 teaspoon active or instant yeast
Of course I cannot quote the method due to copyright concerns. The method looked pretty straight forward to me. It seems to me that you could probably Google baguette recipes and follow practically any method.

In my opinion this recipe just shows us that basic recipes with wholesome ingredients produce good results.
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Old 06-08-2012, 11:37 AM   #32
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I've been reading the sample from Amazon, it is quit an interesting book. I think I am going ot get it.
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Old 06-08-2012, 01:39 PM   #33
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Charlie D.

What about photographing the screen ? Local Library ? Check with www.amazon.com --- they may have the book on sale ...

Have a lovely wkend,
Ciao.
margi.
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Old 06-08-2012, 02:14 PM   #34
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Yeah, I'm going to buy it. I am not a libary guy, simply no time.
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Old 06-10-2012, 08:58 AM   #35
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Quote:
Originally Posted by Andy M. View Post
This is a great book. Not only for the recipes but to help you understand the concept of ratios.

There is one 'lean dough' recipe used for baguette, boulé and ciabatta. The only real difference is the shape and some olive oil for the ciabatta. It's just about the first thing in the book.

Here, Amazon.com: Ratio: The Simple Codes Behind the Craft of Everyday Cooking (9781416571728): Michael Ruhlman: Books go to this link and click to see inside the book. Go to page 10. The recipe starts at the top of the page with 20 ounces of bread flour...
Okay--the dough is rising. I've never made dough in my stand-mixer. I also have never made bread dough without any sugar. We'll see if I get as pretty of bread as Andy made!
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Old 06-10-2012, 01:31 PM   #36
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It is not as pretty as Andy's. I cheated, I used 8 oz whole wheat flour, 12 oz all purpose. I also make one small baguette and 7 sort-a Kaiser rolls...they didn't hold their shape this time. I ate one of them already, and it was very, very good. The crust was crisp, the inside soft, just the way I like it. I reduced the baking time accordingly to accommodate the smaller baguette and the Kaiser rolls.
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Old 06-10-2012, 01:39 PM   #37
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That's cool. It's really easy, isn't it.
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Old 06-10-2012, 02:29 PM   #38
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Quote:
Originally Posted by Andy M. View Post
That's cool. It's really easy, isn't it.
It is super easy, no kneading, which I would have a hard time doing since s/thing is wrong with my thumb thanks to Rocky, and gives me an excuse to use my stand mixer.
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Old 06-10-2012, 02:35 PM   #39
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That's cool. It's really easy, isn't it.
It was really simple to make.
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Old 06-10-2012, 02:59 PM   #40
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If you've never made bread before and have a stand mixer, this is a really easy way to get introduced to making bread.
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