Recipes tagged with « Artisan »

Rustic French Baguettes

French baguettes made with a bubbly poolish starter. Long fermented dough, salt, yeast, water, flour. Shaped gently, rested, rolled tight. Baked with steam from hot water in cast iron pan for crusty surface. Yields 4-6 loaves depending on length. Times shifted. Two ingredients swapped: bread flour for all-purpose and sea salt swapped with smoked salt. Added herbs to twist. Dough rests short bursts and long bulk fermentation. Scoring diagonal slashes before baking. Steam helps crust form. Cool on racks for air flow.