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La baguette vrillée

with one comment

This is a recipe from a French baking site (there are many more). Before the final fermentation, the dough goes into “detention” for a whole hour, then the baguettes are shaped, rolled in rye flour and twisted, so they look a little like drills. These breads take on color quickly. I think this is because of the rye flour.

The crumb of my baguettes vrillée could have been a bit more open. Shaping baguettes is a skill, that the hands forget about when not executed frequently. But otherwise these are great rustic breads with a hint of malty toasted rye on the crust. Bon.


Written by theinversecook

21 December 2007 at 19:25

Posted in Bread, Brot, Cool site, food, pain, pane, Recipe

One Response

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  1. Baguette vrillée

    Baguettes sind gerade sehr beliebt, wie man hier und hier sehen kann. Vor kurzem habe ich bei Nils La baguette vrillée gesehen. Irgendwie habe ich den Link zu dem Rezept in Nils Beitrag übersehen und mich deshalb selbst auf die Suche nach d…

    9 January 2008 at 18:12

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