let's break bread

rising
i don't know why i am on such a martha kick. it all started back in october. i was flying out from newark to geneva again for work with the international centre for migration and health. because mr. mimi was dropping me off, that meant i was going to get to the airport a ridonkously 3 hours early. being on time, for me, means getting there at the start of boarding, hehe. anyhoo, so i had forever time to kill, much more than usual. i wandered to the bookstore and bought a bunch of magazines, including martha. and since then ... i have been hooked!

folding in thirds
this month's living issue had a beautiful article on baking bread. if there is one thing about me, it's very clear that i am not a candidate for the atkins diet. i LOVE french baguettes and ciabattas and foccacia and all things doughy and yummy. i figured, if i'm going to keep eating bread, why not start making my own? at least i will feel a *little* less guilty ... maybe ... and so i was inspired.

rolled out
the bread making today was a combo of the recipe from this month's living issue and the baking handbook, p. 312. i mainly followed the book, especially for ratios, but i did reference the magazine for some of the folding techniques and rising times.

the verdict? well, for my first attempt, i am pleased. the texture is perfect: crunchy crust and chewy inside, with lots of air pockets. the taste is good, but i made a mistake. the recipe called for coarse salt. i used fine salt, but the same measurements. so it tasted more like a pretzel than a french baguette. which, in itself, is not entirely terrible, but wasn't what i wished for. next time i know ... reduce the salt or buy some coarse for baking!

demi-baguettes

crunchy + chewy = delicious!

boule

also, if anyone happens to be reading this ... if you know why my bread didn't brown on the bottom please let me know? i baked it on a parchment sheet on a baking stone. i did have a skillet of water for steam. as you see, the top browned nicely to a crunch, but the bottom remained soft. any ideas?

even though french bread is not technical, it is time-consuming for the rising and resting. this is definitely a project for only a lazy sunday, but i will definitely be doing it again!

note: because the recipe is long, i am not re-typing it here, but if you're interested let me know and i'll send your way!