Baguette

This baguette starts with the basic master recipe, and largely just varies it by how the loaf is shaped, and how it is treated just before baking (brushed with water).

I had varied the master recipe by cutting down the amount of yeast (to 1T, not the 1.5T), and by adding diastatic malt (1T for 6.5C AP flour).

The first thing I noticed was the rising time; the dough took off and was overflowing the large container within an hour. The malt contains enzymes that break down starch (amylase), helping the yeast to grow and introduce their wonderfully flavorful by-products to the bread. Probably I can further reduce the amount of starter yeast. I also added about 1/3C of the previous batch of dough, in the hopes it has more of a sourdough-like population of microbe. This suggestion came from reviews of the book that I read somewhere - probably amazon.

The baguettes are not like those of Paris, however they have a very crispy - wonderfully crunch - crust and a soft custardy inside. They were also beautifully browned (said to be encouraged by the additional sugars liberated by the malt). My daughter rated them 5, but I think 4 is more like it, optimist that I am, hoping to find a baguette that will take me back to Paris.

Note that the other boule loaves baked with the malt-added recipe were also wonderful. Some crackled very loudly, entertaining us, and matching what the book said would happen.