King Arthur Flour June Bakealong: Classic Baguettes

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Yes, I’m a little behind. I fully intended to complete this bakealong during the designated month but I had a lot of “obstacles.” First, I decided that after years of successfully making baguettes without one, now was the time that I absolutely needed a couche to tackle the recipe. And even though I could have easily ordered one online, it somehow was completely logical to make the trip to the King Arthur Flour store in Norwich, Vermont, a hypothetical 3 hours away (really closer to 4 hours each way with real life Boston traffic), to purchase one instead. Which I did. (A big thank you to my darling sons for accompanying me!)

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And then almost as soon as we were back, we were away on vacation for a week. And suddenly it was no longer June. All very much #firstworldproblems.

Several years ago, when my bread baking prowess consisted entirely of firing up a bread machine, I first ventured into baguette baking using recipes from the King Arthur Flour site and cookbook. The resulting baguettes were okay — not stellar, but decent enough. Much to my surprise, I was quite pleased with this newer Classic Baguette recipe. Then again, my success this time may also have a little to do with the fact that I have about 9 years of bread baking and a baking and pastry degree under my belt since those novice baking days.

Remarkably, I gave myself to the spirit of the bakealong and actually followed the instructions to the letter instead of doing what I typically do, which is ignore any instruction which conflicts with my previous training. I mixed and kneaded the dough by hand instead of using my stand mixer, as I was demoing the recipe for Cormac who doesn’t have access to such equipment in his apartment. I found that the shaping instructions actually produced nicer shaped baguettes with less effort (i.e. they’re idiot-proof!) than my usual technique. And the couche worked fabulously.

The crust was a bit less crisp than my usual baguettes but Cormac said he actually preferred the softer crust of the King Arthur Flour version. All in all, a worthwhile experience. Now to complete July’s bakealong before August! 😉

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