French Baguettes

Baguettes

Tonight B made french baguettes with jambalaya.  Perfect comfort food for a cool, drizzly night and a disappointing Tarheel basketball loss.

B spent four years in Louisiana and picked up a love of Cajun cooking while he was down there.  He also uses Tony Chacere's like some people use salt.  It's like My Big Fat Greek Wedding, except that instead of Windex, it's Tony Chacere's - works on everything.  Not that I'm complaining because I get to enjoy amazing jambalaya like this:

The baguettes came out wonderful.  The smoky smell of the jambalaya mixed with the sweet, warm smell of the bread while it was cooking, and the kitchen smelled amazing.  There's nothing better than warm bread, right out of the oven.  It was soft and perfectly golden brown on the outside.  And B added fennel to the jambalaya which gave it a robust flavor, adding heaviness to the heat of the other spice. 

B said he found a Julia Child tip that helped him perfect his baguette recipe.  The tip is to let it rest for five minutes after the initial mixing.  That way you can assess whether or not it needs more flour or water, or if it's ready to go.

Here's B's Baguette Recipe

Dry Ingredients:

3.5 cups flour (King Arthur's AP)
2 tsp. instant yeast
1 T. white sugar
1.5 tsp. kosher salt
1 tsp. rosemary
1/2 tsp. garlic

Wet Ingredients:
1 egg and
1 T. melted butter in
1.25 cups lukewarm water

Extra (glaze):
2 T. butter to be melted later with
Pinch of kosher salt

Mix dry ingredients, then mix in wet.

Let rest for five minutes.  (assess whether more flour/water is needed - thanks, Julia)

Knead to soft dough.

Let rise for 1 hour in covered bowl.

Gently knead a few times.

Let rise for 1 more hour in covered bowl

Gently knead a few times.

Let rise for 1 more hour in covered bowl (3 hrs. total rise).

Gently knead, then shape into 3 baguettes. Dust baking sheet with
cornflour, place loaves on sheet. Start preheating oven to 425F.

Let rise 30min. Brush top with 1 T melted butter and pinch of kosher salt.

Bake at 425F for 10 minutes. Reduce heat to 325F and

Brush top with 1 T melted butter and pinch of kosher salt.

Bake an additional 20-30 minutes at 325 until loaves sound hollow to a
knuckle-rap.

Enjoy!