Yes, the slices are off the same baguette. I used my regular baguette recipe which was adapted from Julia Child's recipe. You can't go wrong using the original recipe if you don't want to use the changes I've made. The only changes I made this time was to add some dried cranberries and fresh shelled pistachios. French Baguette Julia Child 1 package dry active yeast (2 1/2 teaspoons) 3 1/2 cups unbleached flour (bread flour) 2 1/4 tsp salt 1 1/3 cups cold water plus 1/3 or so additional water Using Food Processor Place the flour, yeast and salt in the bowl of the food process. Pulse to mix. Add 1 1/3 cups of water and process until the dough comes together. If the dough doesn't form a ball, add a little of the extra water. Process for about 60 seconds, turn off machine and let dough rest for 5 minutes. Turn on the machine again and rotate the dough about 30 times under the cover, and then remove it to a lightly floured work surface. it should be fairly smooth and quite firm. Let the dough rest for 2 minutes and then knead roughly and vigorously. The final dough should not stick to your hands as you knead (although it will stick if you pinch and hold a piece); it should be smooth and elastic and, when you hold it up between your hands and stretch it down, it should hold together smoothly. Preliminary rise - 40 to 60 minutes at around 75°F. Place the dough into a clean dry bowl, (do not grease the bowl), cover with plastic wrap, and set in a warm place free from drafts. (note the French do not grease the bowl because they believe the dough needs a seat to push up from). This first rise is sufficient when the dough has definitely started to rise and is about 1 1/2 times its original volume. Deflating: Turn the dough onto your lightly floured work surface roughly and firmly pat and push it out into a 14 inch rectangle. Fold one of the long sides over toward the middle, and the other long side over to cover it, making a 3 layer cushion. Repeat the operation. This important step redistributes the yeast throughout the dough, for a strong second rise. Return the dough smooth side up the bowl; cover with plastic wrap and again set to rise. Final rise in the bowl - about 1 to 1 1/2 hours or longer. The bread should be 2 1/2 to 3 times its original bulk. It is the amount of rise that is important here, not the timing. To Shape, Cut the dough in half. Set one piece aside and cover with a towel. On a lightly floured work surface pat the dough into a 14 inch rectangle, squaring it u p as evenly as you can. Fold the rectangle of dough in half lengthwise and using the heel of your hand, firmly press the edges together whether they meet. Seat well. Pound the dough flat. Now repeat - patting the dough out again and folding it over and sealing the edges. Pinch the edges well and Rotate the dough so that the sealed edge in on the bottom. Repeat with second piece of dough. Cover with plastic wrap or loosely with a towel and let rise to more than double again at about 75°f. Place stone in oven and Preheat oven to 450°F. Slash three long cuts into the loaves and place on the hot stone. Immediately toss a number of ice cubes on to the bottom on the oven to create steam. Bake until bread is golden and has an interior temp of 200°F. Takes about 30 minutes. Making Dough in a Mixer or by Hand When you are making dough in an electric mixer with a dough hook, proceed in the same general way with the rests indicated, and finish by hand. or mix the dough by hand in a bowl, turn out on a work surface, and start the kneading by lifting it up with a scraper and slapping it down roughly for several minutes until it has body. Let it rest several minutes and then proceed to knead. MY NOTES: I use a Magic Mill to do most of the kneading. The Magic Mill can handle over 20 cups of flour at one time. I use 4 cups for a single batch and 8 cups for a double batch Plus the addition of a Biga. I prefer a wet dough so I add more water. I usually start this bread with a Biga (Italian)/Poolish (French) a pre-fermentation. Made the night before. Contributes to a more complex flavour and a better texture. 1 1/2 cups flour 1/2 teaspoon yeast 1 cup of water. Mix well. Cover and set aside. Other changes: I mix the Biga, Flour, Yeast and water together,without the salt, and let sit for 20 to 30 minutes to allow the flour to absorb some of the water. I add the salt after this rest, and then finish by kneading. This dough makes for a wonderful pizza crust. Place dough in fridge and leave it for two to four, even five days. Take it out early (three hours) to give it time to come to room temperature. Allowing the dough to have a long cold fermentation really develops the flavour and the texture of the bread. EDITED NOVEMBER 2012: I now reduce the amount of yeast called for in the original recipe. When doubling the amount of flour to eight cups of flour and 1 1/2 cups of biga, I use just three teaspoons of yeast.

WOW you guys are so great. It is good to be back. I sure do wish we could make it to NYC, Martha. We will be there the 1st week of December to celebrate my 60th birthday. Can't get there sooner as we are going to Seattle and then Vashon Island and then San Diego CA for 4 weeks. We will be travelled out by then I am thinkin. hellonasty: THANK YOU ! I will link to it below. It is the French Bread from a forum I frequent, The Fresh Loaf. I get a lot of ideas there. This particular bread takes 3 days but is worth it as it is quite easy to do. I sure hope you will post lots of things from your new kitchen ...we love pics of Kitchens in Action ! prill : it sure was. I still can't believe I did it. Have no other plans to do it again as I don't want to be away from DH that long ever again. He is my rock . kitchen: I use a Ciabatta from The Fresh Loaf. Here is the link for that...don't know how to post it "right" but you can cut and paste. It is a great bread and makes wonderful pizza crust too !! http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread Follow exactly, I don't do the one with the semolina as it didn't turn out right but the other is always perfect. Hey Holly ! I am sure glad to be home at least for a few weeks. I plan on lots of baking over the winter when it gets cooler here. Hey Elyse ! I loved the pic of you and your fridge LOL. You are so going to have a great kitchen when it is done. I can hardly wait to see all the great things you will be making. You will have to post all of them for us to oooh and ahhh. You can add grilled chicken to the pasta dish or shrimp etc. It would be wonderful. DH said the same thing....I need MEAT ! haha. ...c Here is a link that might be useful: Gosselin cold retarded French loaf

Well darn. Answered a call right after I put the boule in the grill. I kept saying "I've got to check my bread" but alas... opened the grill to find this: It's a lot more burned than appears in the photo. I was so upset, as it's now hard to make dough, find time to proof and bake it in the grill. I almost cried. DH was there when I cut into it that evening, encouraging me, saying "I'm sure it's fine inside"...As ann_t's thread said when I first joined and was so amazed at how she baked bread in her grill, it's hard to screw up bread! DH immediately said "See, all those holes!" We each had a slice right away and it was wonderful. Needing only a little trim of black burnt here and there : ) I 'folded' this after the first proof holding it in the air (ran out of counter space), so though it's not nice and round, that's fine by me!

That peel is gorgeous! I prefer a slab, rather than laminated surface, but if it's that pretty, I could change my mind! I've always thought Ann's transfer boards looked appealing (pun unintended until I chuckled). I rarely make baguettes, and only on a stone in a regular oven, but keeping them straight, rather than wiggly, is a good thing. :) As to size, I wouldn't want to try to get an even bake on the super long French style ones without a commercial oven. I'm more likely to go about 12"-15" for home use. I have made up to about 20"=24". For a wood fired oven, outdoors, I'd want a really long handle, as much for a counterbalance as for reaching the back of the oven. That's the biggest concern I'd have. I have several pizza peels, and find that balance affects useability more than anything else. Another consideration is surface texture. My worst balanced and too thick peel has a raw wood surface, which is best for sliding dough on and off of. Too slick and it wants to stick, but the cornmeal or flour doesn't stick.