CharlieD
Chef Extraordinaire
Andy, care to share the recipe here, please?
I wanted to save it as a pdf, but I guess you can't. I'll have to fire up my box computer and try to grab it as a screen cap. I don't have that software on this laptop.Charlie, it's a copyrighted recipe so I can't post it.
However, if you click on the link in my post #14 above, you can preview the book on Amazon. Go to page 10 for the recipe.
If that page is not shown, click the link again and it should be included. Different pages are blocked each time so you can't just read it through.
I have a screen cap tool on my other computer, I'm going to try and capture it on my other box this weekend.Thank you Andy, I tried to print the screen but it would not do it. Oh, well, might have to buy the book.
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.Ingredients:
20 oz. bread flour (about 4 cups)
12 oz. water
2 teaspoons salt
1 teaspoon active or instant yeast
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!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...
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.That's cool. It's really easy, isn't it.
It was really simple to make.That's cool. It's really easy, isn't it.