I'm running over to your blog now, to find that recipe Ann!!

Moe should be feeling better and I think I gained a few pounds just looking,

Oh yum, bread and cheese, how could it get better?

I'm assuming that Moe is feeling much, much better now? (grin)

Annie

Aww....I baked a couple of baguettes today too....ate one with a salad, had company.... and froze the other.....sorry no pics!
Looking forward to toast for breakfast from the baguette end.
I make hazel nut apricot bread.....and rye with lemon and anise seed, and malted wheat.....but a simple baguette is pretty well marvellous! And Ann's are truly a picture!

mmmmmmmmmmmmmmmmmmm

Yes, Trixie and Annie, Moe is feeling much better. LOL!

Jasdip, you can find the recipe here.

Linda, you had a busy bake day yesterday too. The hazel nut apricot bread sounds delicious.

Ann

Thanks for the link Ann!
Do you incorporate the Biga into that recipe?

Ann, that bread looks incredible. I haven't had roasted garlic in such a long time- I keep putting it off. But after seeing that pic my cravings have kicked into overdrive and I have to have it now.

Jasdip, yes, I mentioned above that I used the biga in this batch. Actually I start almost all the bread I bake with a biga.

I have four more shaped baguettes rising. One is filled with roasted garlic and cheddar, one topped with olives and two plain.

Ann

Ooh, I can almost smell it. And taste the crunchy crust and tender inner breadiness. (sigh!)

Holey (and crispy) great bread!

They look just as good as the ones I had tasted in France.

Great photo.

dcarch

Your bread is gorgeous. I always used to use Julia's recipoe, and then stopped for some reason. Mine never had that wonderful holey texture like you are showing. Is that a function of the Biga? How do you integrate that into her recipe? Do you consider the yeast and flour in the Biga as part of the total recipe? TYIA.

Steve

Thanks DC.

Steve, the biga does make a difference. Also, an extra day or two in the fridge will give you the holey texture too.

I use that recipe more as a guide. Other than scooping up eight cups of flour, and adding the biga (another 1 1/2 cups of flour), I don't measure the other ingredients. Unless you call the palm of your hand measuring, which is what I use for both the salt and the yeast. I use about half the yeast called for in a double batch of this bread and I just add water until I get the texture I want. I prefer a more hydrated or wet dough. This also contributes more holes.

Also try not to flatten the dough too much when you are shaping your loaves or you will lose that holey texture you are looking for.

I used up the rest of the dough today. More baguettes including one filled with roasted garlic and cheddar.

Ann

They look fabulous. I want a slice of each.

Lee