Baguettes

Way back in the early 1980's, I got into some serious bread baking.  I was totally enamored at that time with the Williams-Sonoma catalog.  It would be years later when I would finally enter a Williams-Sonoma store.  It was love!!

Back in 1981, The Trout and I belonged to a "Wine Group".   We were 5 couples who became friends through the local Newcomers Club.  We started out so 'good,' meaning, we would blind taste 5 or 6 wines and only eat a slice of bread to cleanse the palate.  We would try to meet once a month at someone's home.  Just let me say, very quickly, the slice of bread to cleanse the palate made way to some really nice gourmet dinners.  We also took the brown paper bags off of the wine bottles, and simply enjoyed the evening.

During these years - we stayed together in our group for 12 years - I kind of started 'my specialty' which was my recipe for Williams-Sonoma recipe for baguettes. 

Above you see the double metal pans that I purchased so many years ago.  You simply formed your loaves and baked them in them grooved pans.  They held the dough nicely, made a very crisp crust and kept the loaves at a small, petite baguette size.



Well, today was one of those days and I felt I had to revisit the old days, so I baked the baguettes.  I only wish our dear friends were here this evening to enjoy with us a glass of wine and a slice of bread.  We have scattered, as it happens.  So for Gene and Peg, Jim and Laurie, Mark and Kathy and John and Melva....a toast to the good old days.

Williams-Sonoma French Bread (Baguettes)

In a large bowl dissolve 1 envelope dry yeast, 1 Tbs. sugar and 2 tsps. salt in 2 cups warm water.  Let stand 10 minutes.  Stir in about 4 cups all-purpose flour, and turn out onto a floured surface.  Using a pastry scraper, lift and turn the dough, which will be very soft, until it coheres enough to knead.  Add more flour if necessary and knead for 10 minutes or until smooth and elastic.  Put in a clean bowl, cover with plastic wrap, and let rise for 45 minutes in a warm place.

Dislodge dough from sides of bowl with a rubber spatula and turn out.  Gently pat flat, dust with a little flour, and fold in half to form a half circle, and then again to form a quarter circle.  Return to bowl and let rise for another 30 minutes (the rising develops the full flavor and ultimate lightness.)

Turn dough out onto a lightly floured surface, pat flat and fold in half.  Cut into four equal pieces, form into balls and let rest for 5 minutes.  Flatten each ball into an oval and roll up like a jelly roll.  Form into a loaf almost the length of the pan by rolling back and forth.

Line baguette pan with a pastry cloth or coarsely woven cloth and place formed dough in the furrows.  Cover with a clean towel and let rise again until almost double.  Pull the pans out from under the cloth and gently flip the loaves onto the pans which have been brushed with butter.  Use the cloth to help you, pulling the loaf towards the pan.  Brush the loaves with well-beaten egg mixed with a little water, and slash each loaf diagonally with a bakers' blade or razor blade.  Bake in a 450 degree oven for 20-25 minutes.  (I have always reduced this to 425 degrees because my ovens have always seemed very hot)

I have not checked if these pans are still available, but I suppose you could free-form these loaves as well.  Enjoy.