It is so unlike me to do this. But I actually followed some instruction and process today. Using instructions from my new book by Ciril Hitz
, I put together some French bread “classic” dough (using a poolish), and here is the result. I made three baguettes, one boule, and a batard. We’re about to sample these with soup and salad. I let you know how they turned out. But so far, they’re looking good!
Those look fantastic! I've got dough rising and will try my cast iron pot for the first time tomorrow.
Thank you, Greg!
We devoured one baguette for dinner including soup and salad. I wrapped the remaining baguettes with foil and plastic wrap and put them in the freezer.
Quit frankly, these are tricky to make. I've tried scoring the tops of baguettes previously, with limited success. So, it really depends on completing a number of steps correctly previously.
Agreed these look amazing.
Those are beautiful, John. I would put them on the wall for decoration; way too pretty to eat!!
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