Updated April 28, 2011 You have to start the pre-frermentee the night before. And make sure you allow plenty of time for raising, baking, etc. If you don’t have Peter’s book, I suggest you get it. He gives TONS of helpful hints for bread baking…and the recipes are fabulous! We made two large baguettes because we wanted to make sandwiches. You can make three small ones though. You are supposed to let the bread cool before slicing, but my dad can never wait. He slices right in and slathers lots of butter on. It is best right out of the oven:) I really liked this recipe. The bread had a nice crust and the inside was soft, everything a good French baguette should be! Thanks Pops for helping us make this. We can’t wait to try it on our own! I hope everyone is having a nice weekend! We don’t have to work tomorrow! Yahoo! I love long weekends
French Baguettes ¾ teaspoon salt½ teaspoon instant yeast ¾ cup + 2 tablespoons (7 ounces) water, at room temperature
½ teaspoon instant yeast¾ cup + 2 tablespoons (7 ounces) water, at room temperature
