Sunday, November 7, 2010

The Baguette Paradigm

What was expected and what was created were pretty disparate.

This extremely vague recipe was probably the most difficult one I have come across in my experiment.

Instructions like "enough warm water to make a thick batter" caused me some concern and then we had "add enough water to make a soft, pliable dough"  With no measured amount of water in the entire recipe, I figured I was headed toward disaster.

voilĂ ...

As you can see the slashes across the top disappeared.

Here's what it should have looked like (in case you're unfamiliar).

On a more positive note it tastes pretty good.

Au Revoir mes amis!  Ayez un beau jour!

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