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You will also need to set up a lightly floured lint free towel or baker's couche to let your shaped dough rise.
Cover the kachel maken pieces of dough with plastic wrap and let them rest for 10 minutes.Once you have a thin, tight log, turn it seam side down.Set the dough aside and repeat this process with the second piece.Make sure your heated pan is off to one side of the oven so that when the steam rises, it can rise up and around the bread (not under it, which makes it harder for the steam to reach the bread).Let the dough rest for 5 minutes.I first made the bread exactly as described and ended up with dough that was a bit too dense.



Posted by, jaden, april 18, 2007, usually, my stand-by recipe is the.
However, leftover baguette can be wrapped in foil and kept at room temperature for up to 2 days.
After the brief rest, youll feel a difference in the dough.
Open the stove, put your bread in the oven and throw the water on the oven floor or in the pre-heated loaf pan.Its more supple and soft.All ovens are different and Im sure our loaves will be different shapes.Combine the Dough: Add ing nl afspraak maken the rest of the ingredients for the baguette dough into the bowl with the poolish.Do not add more flour or water.Bake another 14 minutes.