Saturday, March 6, 2010

Friday Foto: Baguette

First, apologies that today's Friday Foto is a day late. Between being out of town for two days on a story assignment, and getting sick yesterday with a 103-degree fever (plus other symptoms...blech), I just couldn't pull it together. None the less, excuses aside, here we are.

Today's recipe is a companion to last week's Mussels in a White Wine Broth. One of the best things about that dish - besides the mussels themselves - is the broth. And there's no better way to enjoy it than by sopping it up with some tasty, crusty bread. And therein lay the rub...we needed a GF baguette.

I'm happy to report a success. Here's how we made it:

1 1/4 cups warm water
3 tbsp sugar
2 tbsp active dry yeast
4 tbsp olive oil
2 tbsp apple cider vinegar
2 egg whites
2 1/2 cups + extra Artisan GF Flour Blend
1 tsp xanthan gum
1/2 tsp each sea salt and crushed black pepper
De-hulled millet

1. Combine the water, sugar and yeast in a bowl.
2. Once the yeast is active, add the olive oil, vinegar, and egg whites. Mix.
3. Add the flour, xanthan gum, salt and pepper. Stir until well mixed. You will have a very wet dough.
4. Add additional flour, 1 tbsp at a time, just until the dough is workable by hand. It should still be soft, elastic, and doughy, but should not be so wet as to stick to your hands or your work surface.
5. Roll the dough into two logs, each 15 inches long.
6. Place the logs onto a greased baking sheet, cover with plastic wrap, and let rise for 20 minutes.
7. Meanwhile, preheat your oven to 400 degrees Fahrenheit.
8. After 20 minutes, remove the plastic wrap and use a sharp knife to score the top of the logs on a diagonal.
9. Brush the loaves with olive oil, and sprinkle with sea salt and the millet.
10. Bake for 15 minutes at 400 degrees. Then, reduce the temperature to 350 degrees and bake for an additional 30 minutes.


- Pete


Cris said...

The picture alone made my mouth water! It looks absolutely AMAZING!!! Another recipe I can't wait to try!

Hope you start feeling better soon!


Travis Ingersoll said...

That Baguette looks wonderful! Awesome!

peterbronski said...

Hi Cris and Travis... Enjoy the recipe!

Cheers, Pete

mrsmckracken said...

Dude, one of my last posts was me lamenting the loss of crusty baguettes for crostini...once again, you deliver!

peterbronski said...

Hey Mrs McKracken... Always glad to deliver on cue! =)

Cheers, Pete

gfe--gluten free easily said...

Stunning baguette! Baguette, wonderful cheese, fine wine ... I'm getting a vision. :-) You guys might have me baking bread yet! ;-)


peterbronski said...

Hey Shirley... Some fine wine. Now you're talking my language! =)

Cheers, Pete

Joe said...

Phenomenal. Just got done eating half of one of the loafs. I made mine more loaf-like rather than baguettes, but they turned out perfect. After adding an extra 1/2 cup worth of artisan mix (my own custom mix) the dough was still very sticky and hard to work worth, so I had my doubts. About 40 min later, those doubts were evicted from my body by the tasty bread. Thanks!

- Joe

peterbronski said...

Hey Joe... So glad to hear the bread turned out well for you! Thanks for sharing your results!

Cheers, Pete

Nicole said...

This is the second recipe of yours that I've tried. As with the strawberry shortcake this bread did not rise; rather it was very dense. It just occurred to me that the reason could be that I live at sea level. Any suggestions? Thanks.

peterbronski said...

Hi Nicole... It's interesting that neither recipe rose, since the modes of action are different (baking powder for the shortcake, yeast for the bread). You certainly might try "down-adjusting" for altitude.

For the strawberry shortcake, try decreasing the amount of flour by 5% or more, and also increasing the baking powder by 30-50%.

For the bread, what kind of yeast are you using? It might need to be proofed first. You can also try decreasing the flour here as well, though that would likely make the dough difficult to work with (too soft/wet/sticky) and roll into a log.

Cheers, Pete

I Am Gluten Free said...

Looks fab! I just posted my own recipe for a French Bread baguette, but will definitely give yours a try - love the pix!


Warm n Wonderful said...

This sure does look good. I'd be interested in Joe's custom Artisan flour mix.

peterbronski said...

Hi Warm n Wonderful... Glad you like the baguette! I'm not sure who Joe is, but the Artisan GF Flour Blend is our signature blend. It's in our cookbook, and also here on NGNP:


Cheers, Pete

Michael Ritter said...

Love your recipes and cookbook! Have a slight twist on your baguette recipe, Gluten-Free Roasted Garlic & Asiago Cheese Baguette

peterbronski said...

Thanks for your compliments, Michael! Your version sounds delicious!

Cheers, Pete

Matt Martel said...

From Charlotte, aged 8

My dad made these baguettes for me the day after I was told I could not have gluten. I was really sad about missing out on bread, but then I tasted these and was really, really happy. They completely replaced gluten bread.

kellibronski said...

We are so happy this bread helped make you happy! Thank you for sharing your story with us.