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Old 04-22-2018, 10:12 PM   #1
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Supermarket “French” bread vs a real baguette

I must admit that, if I’m at the market at the right time, those “French” bread loaves are coming out of the bakery oven, and I’ll nab one. Warm, soft, with a very thin crust, which is easier to eat for me.

I’d like to re-create this loaf, rather than a crusty, rather thin by comparison real French baguette.

Should I just use a basic white dough bread? A recipe for hoagie rolls maybe?

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Old 04-23-2018, 02:03 AM   #2
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I can make fairly good french roll, the problems is the 20 minutes hand kneading it needs. I can try to find the recipe.
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Old 04-23-2018, 04:04 AM   #3
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I've made these. There is a bit of a crust, but not so much that the sandwich ingredients squirt out when eating.



I've wrapped them individually in plastic wrap and froze them. To use, thaw them, and then heat in a 350 F oven for a few minutes to firm up the crust.
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Old 04-23-2018, 08:00 AM   #4
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I've made these. There is a bit of a crust, but not so much that the sandwich ingredients squirt out when eating.



I've wrapped them individually in plastic wrap and froze them. To use, thaw them, and then heat in a 350 F oven for a few minutes to firm up the crust.
Thank you... Great video instructions for a non-baker, like me...

Ross
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Old 04-23-2018, 10:51 AM   #5
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i'd use bread flour.
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Old 04-23-2018, 07:00 PM   #6
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Maybe an Italian bread recipe?

My experience with baguettes on my visits to France are that they are wonderful for about twenty minutes from the time they leave the oven. By the end of the day, they are too tough. Italian bread seems to be a thinner and more forgiving crust -- better for sandwiches. As tenspeed said, less likely to squeeze the guts out or you sandwich.

Cajun po-boy rolls are very similar.

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Old 04-24-2018, 05:47 AM   #7
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Thank you... Great video instructions for a non-baker, like me...

Ross
If you are interested in learning more you might want to look at the youtube videos by artisan bread with steve. Nowhere near as entertaining as Chef John, but very informative for us novice bakers.
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Old 04-24-2018, 09:40 AM   #8
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Since you really don't want to make artisan style bread, I'd use AP flour and a fast ferment
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Old 04-25-2018, 11:08 AM   #9
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If you are interested in learning more you might want to look at the youtube videos by artisan bread with steve. Nowhere near as entertaining as Chef John, but very informative for us novice bakers.
Thank you, tenspeed... I like this guy and he makes me want to try bread again.. My last attempt at no-kneed bread was meh, at best...

Ross
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Old 04-25-2018, 11:31 AM   #10
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Thank you, tenspeed... I like this guy and he makes me want to try bread again.. My last attempt at no-kneed bread was meh, at best...

Ross
If you make plain bread, put it in the fridge for at least a few days after the first rise to develop flavor. According to the artisan bread in 5 minutes a day people, it should keep for up to 2 weeks.

Try this one, using the standard no knead process. It's my favorite.

Rosemary - olive oil bread

Bread flour -3 cups
Table salt - 1-1/4 teaspoons
Chopped rosemary -2 - 3 tablespoons
Instant or active dry yeast - 1/4 teaspoon
Cool (55 to 65 degrees F) water - 1-3/8 cups
Olive Oil - 1/4 cup
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