Hello, Gallivanters!
Today, I’d like to reflect on my time in the city of love, Paris.
I got lost in the Louvre, crowded the lawn of the Eiffel Tower, and was properly insulted by a Parisian. I did everything an American could hope for out of their time in France.
Except for one thing: I didn’t get to buy a freshly baked baguette.
Do I desire to go back to France and relive my experience butchering my way through “French for Dummies?” I can’t say that. Especially not in French.
Would I like to try and have the experience of breaking off a piece of a warm, flakey baguette from the comfort of my Southern USA Kitchen?
Preferably.
Original recipe is from Momsdish.com
Fresh Baguette
Ingredients:
- 3 cups all-purpose flour
- 1 tsp active dry yeast
- 1 tsp salt
- 1 1/2 cups warm water
- Combine flour, yeast, and salt together in a non-stick bowl. Microwave 1 1/2 cups of water for about 1 minute in the microwave, careful not to get it too hot so as not to “shock” your yeast. Add in warm water and stir until a sticky dough is formed. Cover with a dish towel and leave at room temperature overnight. Optional: Add Italian seasoning for a more favorable bread!
- With floured hands, remove dough from the bowel the next morning and form into two logs. This recipe makes 2 medium-sized baguettes.
- On a parchment-lined baking sheet, lightly sprinkle more flour down before placing baguettes, cover with a dish towel, and let rest for 1-2 hours.
- Preheat oven to 450 degrees Fahrenheit. If your oven has two shelves, place a deep baking pan filled with water on the bottom rack. The introduction of humidity allows the bread to have a nice, flakey crust.
- Place bread on top/middle rack. After 10 minutes, remove water from the oven.
- Continue baking bread for about 30 minutes or until golden brown.
Tip: These baguettes make a perfect pairing for our Single Dinner Series: Shakshuka recipe
Thanks for checking out the blog!
I’m so excited to say that The Gallivanter is coming up on its first birthday next month!
I am so proud of everything I have been able to share on this blog and am so excited to continue growing our community of Gallivanters.
This next year, I am eager to keep writing, keep baking, and keep gallivanting my way around this big beautiful world we share.
Until next time,
-Allison
The Gallivanter 