After having come home from visiting family in France, and tasting their beautiful bread, I decided on baking this bread but in baguette form. Well it has been a hit ever since and I bake it at least twice a week - sometimes more. I'll link the recipe and write up my version, which is actually halved because the recipe is too much bread for my baguette forms.
Domaine de L'Arlot's bread is featured on this website on wine - oh, my other vice!!!
You can use the whole recipe and just use half the dough one day and the other half on another day. I like halving the recipe and using it once, as it doesn't take long to mix up and it frees up fridge space.
1 kg (3 cups) untreated flour - I have used 'No Knead', Lowan, Laucke and have used multi-grain, brown and Tuscan (I usually mix 1/2 and 1/2 - e.g. 1/2 white and 1/2 multi-grain)
475 mls lukewarm water
1 teaspoon salt (don't use less)
1 1/2 teaspoon yeast (I use dried which I keep in the freezer)
Mix all together and place in the fridge overnight to rise.
Next day place dough on floured surface and form the bread - baguettes or leave round.
Oh, I don't knead my bread.
I halve my bread for 2 baguettes.
Place the dough in your bakeware and spray with water before placing in the oven.
You don't have to pre-heat your oven, just pop it in and when your oven reaches its temperature, turn the setting of your oven to bake. I also, during the baking stage, spray the oven cavity with water - keeps the bread crisp - maybe three times in total - it's just a fine misty spray in the oven.
You could even place a container of water in the bottom to create a bit of humidity - but a spray bottle is fine. Got this tip from a waiter when I commented on how the bread was crispy and mine wasn't turning out like that - he gave me this tip and it works for me. Do you have other tips for crisping bread?
I have frozen this bread and comes out just fine.
Yummy with my favourite french cheese!! ENJOY!!