Comments on: Last day of bread week: French baguette http://betterwithbutter.com/last-day-of-bread-week-french-baguette/?utm_source=subscriber&utm_medium=rss&utm_campaign=rss Wed, 03 Mar 2010 23:45:46 -0700 http://wordpress.org/?v=2.8.5 hourly 1 By: Self Catering Donegal http://betterwithbutter.com/last-day-of-bread-week-french-baguette/comment-page-1/#comment-372 Self Catering Donegal Tue, 27 Oct 2009 12:34:14 +0000 http://betterwithbutter.com/?p=921#comment-372 yummy bread thanks for the recipe yummy bread thanks for the recipe

]]> By: admin http://betterwithbutter.com/last-day-of-bread-week-french-baguette/comment-page-1/#comment-331 admin Wed, 07 Oct 2009 02:11:39 +0000 http://betterwithbutter.com/?p=921#comment-331 Thanks! Did you try the water trick? That makes the outside really crusty, which I would think would help with the color. I would also say just leave it in the oven a little longer perhaps? I've also seen recipes that call for unbleached bread flour, which may make the color darker. Hope that helps! Thanks! Did you try the water trick? That makes the outside really crusty, which I would think would help with the color. I would also say just leave it in the oven a little longer perhaps? I’ve also seen recipes that call for unbleached bread flour, which may make the color darker. Hope that helps!

]]> By: Laura http://betterwithbutter.com/last-day-of-bread-week-french-baguette/comment-page-1/#comment-330 Laura Wed, 07 Oct 2009 01:49:03 +0000 http://betterwithbutter.com/?p=921#comment-330 Hi! I have had this bookmarked for a few weeks and finally got around to making it! I baked the baguettes tonight and while they were crispy and tasted excellent (which, really is the most important part!), they didn't look as nice as yours! Though parts were brown, I didn't get the all over caramel brown color of yours. I used a broiler pan but substituted a cookie sheet with parchment paper on it for the pizza stone, since I don't have one. Do you have any tips on how I can get that nice color? I love your blog, thanks so much for the easy to follow instructions and beautiful pictures! Laura in NC Hi!

I have had this bookmarked for a few weeks and finally got around to making it! I baked the baguettes tonight and while they were crispy and tasted excellent (which, really is the most important part!), they didn’t look as nice as yours! Though parts were brown, I didn’t get the all over caramel brown color of yours. I used a broiler pan but substituted a cookie sheet with parchment paper on it for the pizza stone, since I don’t have one.

Do you have any tips on how I can get that nice color?

I love your blog, thanks so much for the easy to follow instructions and beautiful pictures!

Laura in NC

]]> By: robert http://betterwithbutter.com/last-day-of-bread-week-french-baguette/comment-page-1/#comment-311 robert Sat, 03 Oct 2009 02:35:28 +0000 http://betterwithbutter.com/?p=921#comment-311 Hi, You are folding wrong. Please no offence. dont fold like they show you in books. flod into a tight ball, and pince the seams just a little. turn, and fold it again. Then fold it again ! Then rest it in the frig for 24 hours, take it out, and fold it again.Put it into a bowl, and let it rise to less than double. Dump it on the counter top, and slowly streech it out to a baguette shape. The hioles will be HUGE ! The inside will look like wet glass ! Hi,
You are folding wrong. Please no offence. dont fold like they show you in books. flod into a tight ball, and pince the seams just a little. turn, and fold it again. Then fold it again ! Then rest it in the frig for 24 hours, take it out, and fold it again.Put it into a bowl, and let it rise to less than double. Dump it on the counter top, and slowly streech it out to a baguette shape. The hioles will be HUGE ! The inside will look like wet glass !

]]> By: Bread tips | http://betterwithbutter.com/last-day-of-bread-week-french-baguette/comment-page-1/#comment-210 Bread tips | Thu, 17 Sep 2009 15:43:57 +0000 http://betterwithbutter.com/?p=921#comment-210 [...] + a really hot oven + a pizza stone = an awesomely crusty bread with moist, chewy insides. Read this post and this post to see what I [...] [...] + a really hot oven + a pizza stone = an awesomely crusty bread with moist, chewy insides. Read this post and this post to see what I [...]

]]> By: Jackie at PhamFatale.com http://betterwithbutter.com/last-day-of-bread-week-french-baguette/comment-page-1/#comment-189 Jackie at PhamFatale.com Tue, 15 Sep 2009 07:53:37 +0000 http://betterwithbutter.com/?p=921#comment-189 I'm definitely going to give this a try. It looks beautiful. You should submit it to the bread contest on my site. The winner gets a $179 Super Bread bread knife from New West Knifeworks. You can get more info here: http://www.phamfatale.com/id_516/title_Pham-Fatale-Bread-Contest/ http://www.phamfatale.com/id_570/title_18-More-Days-until-the-End-of-the-Bread-Contest/ Best, Jackie I’m definitely going to give this a try. It looks beautiful. You should submit it to the bread contest on my site. The winner gets a $179 Super Bread bread knife from New West Knifeworks. You can get more info here:

http://www.phamfatale.com/id_516/title_Pham-Fatale-Bread-Contest/
http://www.phamfatale.com/id_570/title_18-More-Days-until-the-End-of-the-Bread-Contest/

Best,

Jackie

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