Well, we can't all be gorgeous and sexy and cook well, but lets keep trying. I can vouch for the fact your family will hail you as gorgeous and wonderful and amazing when they smell bread baking in the oven. This bread takes time to make, but it really is worth the extra bit of effort. The advantage is there is no physical kneading to do if you have a mixer....I have NOT tried this by hand...you will see why. I have managed to start and make it in one day, but if you have time, do it overnight. May you enjoy the fruits of your labour.
For us locals, we seem to have had endless holidays, back to reality tomorrow. But...please don't diet till you have tried this recipe.
(This is the bread photographed with the tomato soup)
(I used Eureka stone ground flour, but ordinary cake flour works well)
SOUR DOUGH BAGUETTE
Makes 2 large loaves (1 to eat and one to give away to grateful neighbours)
For the sourdough: Mix together
180g Cake flour
180ml cold water
1 packet instant yeast.
Refrigerate, covered, for 4 hours or overnight.
For the baguette:
430g Cake flour
360ml cold water
Mix for 15 minutes then add:
1 packet instant yeast
180g Sourdough
Mix for 10 minutes, add:
2t salt
Mix 2 minutes
(At this pint if your dough is extremely sticky, add about 1/2 cup more flour. Dough is soft and fairly sticky though)
Leave to rise until dough has doubled in size, 2 - 4 hours. Flour a sheet of baking paper well, place on baking tray and scoop half of dough on and shape into long loaf, repeat with remaining half. The dough is soft and sticky, handle minimally. Leave to rise for 30 minutes. Preheat oven to 220C, place dish of water in to provide some steam. Bake bread for 20 minutes, reduce heat to 180C and bake further 15 minutes or until crispy and sounding hollow when tapped. Best eaten soon!!
Freeze leftovers, then toast, rub with half a clove of garlic, a slice of tomato, cheese on top and grill. Hmmmm
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