"Recipes are meant to be shared"...Ann Thibeault

Tuesday, October 02, 2012

This Week's Bread


It has been months since I baked  bread.

Summer is over and the days are quite a bit cooler
 so time to get back into my weekly bread baking mode.

Starting with a double batch of dough.

Yesterday's baking netted four baguettes and three batards.
Baked in stages.


First out of the oven - three baguettes.


I made Moe wait 20 minutes before letting him sample.
Bread slices better when it isn't hot.


Fourth baguette was baked on its own.
My baking stone will only hold three baguettes at a time.

Next out of the oven

Three larger loaves - French Batards

I've posted this recipe many times. 



15 comments:

  1. lovely pictures looks wonderful lovely bread

    ReplyDelete
  2. Hayırlı sabahlar, ellerinize sağlık. Çok leziz ve iştah açıcı görünüyor.

    Saygılar..

    ReplyDelete
    Replies
    1. Nazik yorumlarınız için teşekkür ederiz.

      ~Ann

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  3. The French Batards are a work of art, and has motivated to start baking bread again. I took spring and summer off :-)

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  4. Look at your slashes..you are an artist..Oy..do u use a slasher Ann?

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    Replies
    1. Monique, no I just use one of my sharp knives.

      Delete
  5. Oh what delicious looking bread! Do you think I can make the bread using a food processor to blend it all together and then knead by hand? Many thanks Sharon

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    Replies
    1. Sharon, You can actually process and knead your dough in a food processor. I have a pictorial on making bread in a food processor. You can find it here: http://thibeaultstablerecipes.blogspot.ca/2012/10/pictorial-making-bread-in-food-processor.html

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  6. Ann, I'm glad to hear that I'm not the only one to take the hot summers off from baking bread. I try to get a lot done in May & early June for the freezer. Once the temperatures go above 92, I don't turn on the oven for anything. About two weeks ago, we started getting slightly cooler weather. One day when it was only 84, I baked up a storm. Then last week it was back in the 90s. The last couple of days have been 99! Hopefully by the end of the week, we'll actually start enjoying fall weather.

    As usual, your breads look beautiful.

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    Replies
    1. Sue, I like your idea of cooler weather. Send some of that my way please. I'm not ready for winter. Night's have been down below 40°F. Temperature here at the moment is 42°F. Should get up to the mid 60's this afternoon. ~Ann

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  7. I would be one of the happiest bakers around if I could make baguettes that look like yours, Ann. They are picture perfect.

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  8. So so SO unfair that I cannot eat wheat. I miss working with the dough and smelling it baking.....and that first taste..... <<>> Your breads are, indeed, a work of art. ALWAYS so incredibly gorgeous! I all but drool every time you post anyway.....but this bread?!?!?!? Ugh..... (Sad in Indiana)

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  9. Merci beaucoup, Ann. Cheers

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