The fourteenth bread of the Bread Baker's Apprentice Challenge is french bread!
This was my first basic baguette ever and the first thing that stuck me was how much time it takes to make a baguette! It was 2 hours the first day to make the pâte fermentée and 5 hours the second day.
The pâte fermentée came together easily. It chilled and on day two I brought it out of the fridge to de-chill for an hour. I then mixed the bread dough. My dough tends to be a bit "rippy" but I did achieve a decent looking windowpane. The dough rested and then I shaped them into baguettes.
Candy cane shaped baguettes anyone? What an idea for the holiday season!
An absolute redo bread for me!