Leigha / May 13, 2015 French Baguettes Eat + Drink These simple baguettes are sure to please for any occasion. They are quite simple to make with only five ingredients; however, yeast can react very differently in varying temperatures and humidity (it took me a few attempts to finally get it right). The recipe, from Mireille Guiliano, comes from a book of hers filled with plenty of other classic French favorites. One of the keys to success with baking bread is to properly activate the yeast. Be sure to whisk until completely dissolved in warm (not hot) water and to set aside for at least 10 minutes before mixing with flour. Kneading can be tiring, but after about 8-10 minutes, the dough should be much firmer and smooth. Now is the time to add more flour if the bread is still too sticky and difficult to work with. In my experience, rising takes well over an hour – at least two. I’ve also found that the warmer the temperature is, the faster the dough will rise. A trick is to preheat the oven for just a few minutes until it is warm, shut it off, and put the covered dough inside. The heat will expedite the overall process. What are fresh baguettes without a complementary selection of cheeses? My picks for the day: port salut, classic brie, reserve cheddar, and smoked rambol. Despite my previous mistrials, fortunately, I cracked the code of the whole yeast rising situation just in time for Mother’s Day this past weekend. It was the perfect way to celebrate Mom!
