Hello all...
I used Danielle Forestier's baguette recipe from her demo on Julia Child PBS video to make these batards. My oven wasn't large enough to make baguettes so I opted for the batards. She doesn't use a pre-ferment, only yeast. I didn't get the nice large holes in the interior that are characteristic of French baguettes/batards but I suspect it was because the dough should have been a little wetter and I wasn't gentle enough with the dough when rolling, pinching and shaping it, but they tasted very good. I'll keep trying.
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This past summer, one of my sisters-in-law brought most wonderful crackers as part of her offering for a family dinner. My sister-in-law's crackers were fabulous and she claimed they weren't all that difficult to make.
It turns out she's right. Even though they require double baking, they're dead easy. And they're delicious!
I made a few changes to the recipe my sister-in-law copied out for me.I decided to make dinner early for a change and needed to make some bread as well.
I began the bread so that it could rise while I was doing dinner. It began as my usual loaf, but I thought we needed more grains in our diet (seeing as I had been having porridge each morning for breakfast while I was getting used to the cold UK weather and then while the oven was broken and once it was fixed I have been eating bread for breakfast, lunch and snacks......tut tut tut)
After seeing some of the posts of bread bowls, I figured I would give it a whirl. I made 4 White bread bowls, which were actually full size boules. And made Broccoli Cheese Soup from a Panera Bread recipe I found online.
