Posts Tagged ‘baguette’
Baguettes au lin (Linseed Baguettes)
This is a very flavorful bread perfect for breakfast. I think that the quality of a baguette depends greatly on the way the dough was handled, the addition of sourdough, a poolish or old dough may enhance the flavor and the crust, too. Develop the gluten to a maximum, but employ gentle mixing like the slow-kneading-technique described in The Handmade Loaf by Dan Lepard. I like to mix and turn the dough with a fork, only tugging at it in 5-minute-intervals for about 20 minutes.
Then, after a rest of another 10 minutes, I finish kneading on the counter by hand. You can apply a tiny bit of oil to the surface of your counter so the dough won’t stick. Or use a light coating of flour and fold the dough onto itself for a couple of times. For the final rest of the baguettes, I flour a towel with fine rye flour, because I prefer the flavor of toasted rye to that of wheat. You could also add millet or roll the baguettes in poppy seeds and coarse sea salt. Ouh la la.
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