DerHusker
Babbling Farker
Part one of my Italian cook was baking some bread for garlic toast. I started out by making up some dough for baguettes the night before. Here it is after proofing overnight.
I scooped this out onto my well-floured pastry mat and formed it into a ball. I then cut this into thirds and formed each third into a long loaf shape.
I covered them with a flour sack towel and let them proof an additional 90 minutes.
I then took each loaf and placed it into my new baguette pan.
I place this into my 450 degree oven and baked for 20 minutes. Here is the results.
Here it is cut up and toasting on the kamado this first time before spreading on the garlic and parsley infused butter and some Parmigiano Reggiano.
I scooped this out onto my well-floured pastry mat and formed it into a ball. I then cut this into thirds and formed each third into a long loaf shape.
I covered them with a flour sack towel and let them proof an additional 90 minutes.
I then took each loaf and placed it into my new baguette pan.
I place this into my 450 degree oven and baked for 20 minutes. Here is the results.
Here it is cut up and toasting on the kamado this first time before spreading on the garlic and parsley infused butter and some Parmigiano Reggiano.
