Comments on: My baguette adventures http://www.chriscob.com/blog/2007/food/my-baguette-adventures/ Gardening, travel, food, cats, etc Tue, 27 Sep 2011 16:24:39 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Joe DiPrimio http://www.chriscob.com/blog/2007/food/my-baguette-adventures/#comment-548 Joe DiPrimio Mon, 11 Jan 2010 10:46:40 +0000 http://www.chriscob.com/blog/?p=25#comment-548 Hi Chris. I am Joe DiPrimio. I found your blog on a link I was searching about bloggers who are living in France. I'm living in Paris for a few months, a life long dream for a baby boomer who just turned 59 on 12-25-2010. I love your blog on baguette making. I have been making my own organic read for about the last 8 years and I agree with your assessment that it's so easy and much better then super market bread. I live in Annapolis MD and frankly, the town begs for good bread. I use the poolish method as well as the steel couches. My results are similar to yours. I'm blogging for the first time to document and share my adventure with others. Please take a look. A Bientôt.....Josef. Hi Chris. I am Joe DiPrimio. I found your blog on a link I was searching about bloggers who are living in France. I’m living in Paris for a few months, a life long dream for a baby boomer who just turned 59 on 12-25-2010.
I love your blog on baguette making. I have been making my own organic read for about the last 8 years and I agree with your assessment that it’s so easy and much better then super market bread. I live in Annapolis MD and frankly, the town begs for good bread. I use the poolish method as well as the steel couches. My results are similar to yours.
I’m blogging for the first time to document and share my adventure with others. Please take a look.
A Bientôt…..Josef.

]]> By: Chris http://www.chriscob.com/blog/2007/food/my-baguette-adventures/#comment-34 Chris Wed, 31 Oct 2007 21:36:20 +0000 http://www.chriscob.com/blog/?p=25#comment-34 Thanks, everyone! It's such a thrill to get all these comments. I've been traveling the past couple of weeks so I haven't made bread, but I'm mixing up the starter tonight for another batch of baguettes to bake Friday morning. I have my new lame to try out in hopes of improving my slashes, and a new small cast iron pan for creating steam in the oven instead of spritzing the loaves with a spray bottle. It's all about the tools! :-) Thanks, everyone! It’s such a thrill to get all these comments.

I’ve been traveling the past couple of weeks so I haven’t made bread, but I’m mixing up the starter tonight for another batch of baguettes to bake Friday morning.

I have my new lame to try out in hopes of improving my slashes, and a new small cast iron pan for creating steam in the oven instead of spritzing the loaves with a spray bottle.

It’s all about the tools! :-)

]]> By: Pauline http://www.chriscob.com/blog/2007/food/my-baguette-adventures/#comment-33 Pauline Wed, 31 Oct 2007 20:36:37 +0000 http://www.chriscob.com/blog/?p=25#comment-33 That bread looks fabulous!! That bread looks fabulous!!

]]> By: Kango Suz http://www.chriscob.com/blog/2007/food/my-baguette-adventures/#comment-32 Kango Suz Wed, 31 Oct 2007 02:15:43 +0000 http://www.chriscob.com/blog/?p=25#comment-32 Chris- Excellent job! Baguettes are hard, amazing that you got such a good crumb from watching the online kneading demo, I had to work forever on my technique and that was with my Grandmother standing there teaching me. Just a note, you mentioned that you didn't know why your bread wasn't as white as the store-bought bread. Since you used organic flour (which almost all bakeries don't use, I'm not sure of your local one) it has not been bleached and had all of it's germ removed like standard flour does. This will make your bread not as 'bright white' as the bakery variety, but it will be healthier for you. *grin* Congratulations, your love for the baguette is so inspiring I might just go out and bake some bagels (my fav. bread type). Chris-
Excellent job! Baguettes are hard, amazing that you got such a good crumb from watching the online kneading demo, I had to work forever on my technique and that was with my Grandmother standing there teaching me. Just a note, you mentioned that you didn’t know why your bread wasn’t as white as the store-bought bread. Since you used organic flour (which almost all bakeries don’t use, I’m not sure of your local one) it has not been bleached and had all of it’s germ removed like standard flour does. This will make your bread not as ‘bright white’ as the bakery variety, but it will be healthier for you. *grin* Congratulations, your love for the baguette is so inspiring I might just go out and bake some bagels (my fav. bread type).

]]> By: Kim http://www.chriscob.com/blog/2007/food/my-baguette-adventures/#comment-31 Kim Tue, 23 Oct 2007 12:49:16 +0000 http://www.chriscob.com/blog/?p=25#comment-31 Chris, are you going to Paso? If so, I nominate you to bring the bread! :D Hope your enjoying your current travels. Chris, are you going to Paso? If so, I nominate you to bring the bread! :D

Hope your enjoying your current travels.

]]> By: Donna http://www.chriscob.com/blog/2007/food/my-baguette-adventures/#comment-30 Donna Tue, 16 Oct 2007 21:25:01 +0000 http://www.chriscob.com/blog/?p=25#comment-30 WOW Chris, I am really impressed! Your loaves look absolutely wonderful. I could almost smell/taste them as I was reading. Donna WOW Chris, I am really impressed! Your loaves look absolutely wonderful. I could almost smell/taste them as I was reading.

Donna

]]> By: Auralie http://www.chriscob.com/blog/2007/food/my-baguette-adventures/#comment-29 Auralie Tue, 16 Oct 2007 01:26:35 +0000 http://www.chriscob.com/blog/?p=25#comment-29 Wow, Chris. Great photos. Ummm! Your baguettes look and sound delicious! Thank you for posting the recipe. Will have to try it. Wonder what I have to do at high altitude? (7000 ft.) Usually I add a little more flour to pies, cakes, brownies. I will have to play with it. You have inspired me! Now I am ready to venture into baquette baking. Having grown up in New Orleans, where french bread is/was a staple, I can imagine tasting softening butter on the warm loaf. I live in Santa Fe where we just had our first cool weather weekend. The oven was on all day Sunday with finds from the Farmer's Market: blue hubbard squash, roasted red onions and garlic, blue fingerling potatoes that took hours to cook. (Is there such a thing as an unripe potato even if it looks ripe?) If this is too long, please delete. I am just so inspired. Sitting in the kitchen yesterday, lost in cookbook reading, planned next week to try a bread recipe. If I can perfect the recipe like you did, so much for going to Whole Foods for my own. I love baquettes and bring one home, slice and place in the freezer to pace myself. Soups on. Thanks! again. Wow, Chris. Great photos. Ummm! Your baguettes look and sound delicious! Thank you for posting the recipe. Will have to try it. Wonder what I have to do at high altitude? (7000 ft.) Usually I add a little more flour to pies, cakes, brownies. I will have to play with it.

You have inspired me! Now I am ready to venture into baquette baking.

Having grown up in New Orleans, where french bread is/was a staple, I can imagine tasting softening butter on the warm loaf. I live in Santa Fe where we just had our first cool weather weekend. The oven was on all day Sunday with finds from the Farmer’s Market: blue hubbard squash, roasted red onions and garlic, blue fingerling potatoes that took hours to cook. (Is there such a thing as an unripe potato even if it looks ripe?) If this is too long, please delete. I am just so inspired. Sitting in the kitchen yesterday, lost in cookbook reading, planned next week to try a bread recipe. If I can perfect the recipe like you did, so much for going to Whole Foods for my own. I love baquettes and bring one home, slice and place in the freezer to pace myself. Soups on. Thanks! again.

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