Today is World Bread Day! I love bread, so I certainly think that such a grand day deserves its own blogging event. So, apparently, did Kochtopf who is hosting a round-up of breads from around the world.
These are among the best baguettes I've tasted. My friend Anna gave me the recipe - she's a great baker.
Be aware that the dough for these is *very* soft, almost batter-like. Shaping the baguettes is indeed a challenge, but don't let that stop you. They're chewy with a crunchy crust, and while not fast nor easy to make, completely worth it.
Twisted Baguettes
Makes 2
600 ml water
750 g flour with extra protein
25 g fresh yeast
2 tsp salt
extra flour for the shaping
Mix the water and most of the flour and work with a machine for ten minutes, adding flour as you go. I use my Kitchen-Aid. Sprinkle over the yeast, and work for three more minutes. Add the salt, and work for three minutes again.
Cover the bowl with plastic wrap (NOT a towel - it will stick. Trust me on this.) and leave to rise for four hours.
Prepare a large surface with lots of flour, and prepare a baking sheet with parchment paper. Pour the dough onto the flour, it will be very soft. Don't knead it at all. With generously floured hands, gently form two lengths and place on the baking sheet, twisting gently as you go so that they'll end up with a twisted shape. Dust with more flour, and leave to rise, uncovered, for 30 minutes.
Preheat the oven to 275°C, with the vent closed (if your oven permits). Put a large pan of water near the bottom of the oven, so that you'll get steam.
Bake the breads for 10 minutes. Then lower the heat to 200°C, and open the vent. Bake for 30 more minutes.
Remove, and let cool uncovered on a rack.
Vridna baguetter
19 comments:
Anne, are these the same we had on Midsummer? They were really lovely!
Dagmar - exactly, those are the ones! :)
Great! Then I know what I'll do on Saturday then :-) Thanks for posting the recipe!
Those look beautiful, Anne! Very impressive!
Oh how simple! THIS is bread!!
Very nice and simple!
There is nothing as good as freshly baked bread and this looks like a marvelous recipe. Thank you.
Nice. Your site always makes me hungry.
Hi, your baguettes look lovely. Just remember to give credit to the person who created the recipe. In this case the recipe comes from Anna Bergenstöms "Annas mat".
Lisa - it is? I had no idea, I've never seen it there. I got this from a friend, and I don't think she used that book - but thanks for pointing it out.
Lisa - I happen to have that book so I looked. The name is indeed the same, and the ingredients are close, but the recipe is quite different. For instance, her bread is not kneaded at all, which is really a key to give *this* bread its structure. This is also risen about double the time, and baked with steam, which makes the crust crispy.
Thanks for bringing it to my attention though - it made me very curious. I imagine very many bread recipes are similar - I've seen many versions of this, but I'm happy to have this particular one since I know it works. :)
That said, I'm definitely trying Anna Bergenström's recipe too - I like a lot of her food.
Hi, I can see there are some differences but I just assumed that the recipe was adapted from Annas since it had the same name... sorry about that. Love your blog, I have tried a lot of your recipes with great sucess!
Happy to hear it Lisa! :) I talked to a friend yesterday who had tried Anna Bergenstroms baguettes, but she was so-so on them, and preferred the other bread in her book with similar method - the "fantastic bread that doesn't need kneading" so I think that will be the next to try! :)
Hello Anne, your baguettes are so nicely made. I’m still reading all the posts on World Bread Day, so pardon my 'lateness'.
These look so rustic. Can imagine a lovely warming Autumn soup with these...
Gorgeous! I will definitely have to try this recipe. Thanks! : )
hi anne, thanks for the great recipe. i tried them out, and they turned out lovely! i also want to let you know that i've been so inspired by the great food blogs (yours included!) that i've been reading that i've started my own as part of a new year's resolution to improve my cooking!
Jessica, that is lovely! :) I'm so happy to hear it!
This seems yummy Anne... I'll try it and get back to you.
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