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Discussion Starter · #1 ·
Wooley I can’t believe that I didn’t post this here already...

Anyway here it is...This is baked with a big pan of hot watering
on the bottom of the oven...this makes the crush firm and crunchy
and the inside soft...

This bread is the best...My son asked me to prefect a baguette bread
cause they love it...I can up with this and he said it’s the best read that
he’s ever made. :biggrin2: He makes bread with his boys all the time.

You roll it into a 12x18 cut it in half ad roll up two breads..make slits
in the bread and cover and let rise (to double) for the second rise.

after it doubles gently put on an egg wash ( 1 egg mixed with 1 tea water)
with. 1” brush...sprinkle with sesame mix...

The bread recipe...
2 1/2 cups flour
1 cup water
2 1/2 teaspoons yeast
1 1/2 teaspoon salt
1 Tab sugar.


sesame mix...
toasted sesame seeds
some poppy seeds
Some dried onion flakes
a little bit of garlic powder
and a bit of kosher salt.

bake 350* for about 25 minutes
 

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Wooley I can’t believe that I didn’t post this here already...

Anyway here it is...This is baked with a big pan of hot watering
on the bottom of the oven...this makes the crush firm and crunchy
and the inside soft...

This bread is the best...My son asked me to prefect a baguette bread
cause they love it...I can up with this and he said it’s the best read that
he’s ever made. :biggrin2: He makes bread with his boys all the time.

You roll it into a 12x18 cut it in half ad roll up two breads..make slits
in the bread and cover and let rise (to double) for the second rise.

after it doubles gently put on an egg wash ( 1 egg mixed with 1 tea water)
with. 1” brush...sprinkle with sesame mix...

The bread recipe...
2 1/2 cups flour
1 cup water
2 1/2 teaspoons yeast
1 1/2 teaspoon salt
1 Tab sugar.


sesame mix...
toasted sesame seeds
some poppy seeds
Some dried onion flakes
a little bit of garlic powder
and a bit of kosher salt.

bake 350* for about 25 minutes
Gotcha. Very similar to what I've done that I liked best and yes the water in the oven does help crisp the crust. It also looks very similar to a Lavash cracker recipe and some of those seasoning might be used on Lavash. BTW I haven't made Lavash yet. I want to use bread flour and I'm still waiting on it to arrive.
 
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I made a loaf last night.

1lb. AP flour, approx 4 cups
1 teaspoon instant yeast
1 teaspoon salt
3 tablespoons olive oil
3 tablespoons sugar
approx 1 1/4 cup tap water

I slashed the top but cooked it a too high a temp. 400* crust apparently hardened while still rising. The loaf split on both sides. Not pic worthy and too sweet. Also did have large holes in it. That is what I'm trying to achieve. My bread flour should arrive today and I will attempt it again using a pate-ferment or pre-ferment as a leavening.
 
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Discussion Starter · #4 ·
I made a loaf last night.

1lb. AP flour, approx 4 cups
1 teaspoon instant yeast
1 teaspoon salt
3 tablespoons olive oil
3 tablespoons sugar
approx 1 1/4 cup tap water

I slashed the top but cooked it a too high a temp. 400* crust apparently hardened while still rising. The loaf split on both sides. Not pic worthy and too sweet. Also did have large holes in it. That is what I'm trying to achieve. My bread flour should arrive today and I will attempt it again using a pate-ferment or pre-ferment as a leavening.
This recipe is outstanding...400* is too hot for this bread.

350* for 25 minutes - and don’t forget the big pan of hot water
on the bottom of the oven.

The bread recipe...
2 1/2 cups flour
1 cup water
2 1/2 teaspoons yeast
1 1/2 teaspoon salt
1 Tab sugar.

and there is NO olive oil in it! Make it like I posted it! :bangin:
 

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and there is NO olive oil in it! Make it like I posted it! :bangin:
:bangin: Yourself, I wasn't trying to make your recipe. And I know 400 is too hot, senior moment. It did turn out a good sweet bread however. Did you notice cool tap water with instant yeast? Recommendations are 120/130 degree water. The yeast will start growing on cool tap water making a longer rise and perhaps more flavor. I let this rise 2 hrs. no second rising, just shape and bake.

I'm trying some different techniques from Rose Levy Beranbaum and Peter Reinhard.

Totally blew what I set out to do last night but the bread is quite good. Give it a whirl if you like sweet bread.
 
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Discussion Starter · #6 ·
Well, why didn’t you say it was a different French Baguette bread instead
of saying, ‘I made a loaf last night.’ :bangin:

My favorite sweet bread is Dom Delouse’s mother’s easter bread...
I make it all the time (without the easter eggs on top) Everyone
is crazy for this bread! Remember it?
 

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Hail I figured if I posted the recipe you'd figure out it was a different French Bread. Silly me.

Yes I remember you posting about the Easter bread somewhere.
 

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It happens to all of us. I just keep the smart azz act going to cover up. :laughing:
 
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