Building a Bigger Baguette

People are asking if you can make larger loaves, and the answer is a definite yes. Here you see a batch of dough made into two larger baguettes, which took about 20 minutes to bake, I think. I should have timed it for you, but I was mesmerized by their beauty as I kept peeking to see if they were done, and never checked the clock. It's hardly my fault.

You can also make one giant loaf, but may want to reduce the temperature to 450 F., since the baking time is going to be longer, maybe 35-40 minutes or so. By the way, you can always test with a thermometer, and pull the bread at an internal temperature of 190-200 F. Enjoy!

Perfect French Baguette at Home – Only Impossible If You Don’t Try It

Whenever someone asked me why I hadn’t done a baguette video yet, I’d tell them because you just can’t recreate an authentic loaf of French bread at home. 

I’d explain about the water, the flour, the centuries old starters, and the steam-injected ovens. I told them what I’d been told; that it was simply impossible, or as the French say, "impossible!"

That was, until I actually tried to make some. Much to my amazement, not only was it possible, it was really pretty simple. The key is water. That goes for the dough, and the baking environment. The dough must be very sticky, as in hard-to-work-with sticky. This is nothing well-floured fingers can’t conquer, but I did want to give you a heads-up.

Besides the water content in the dough, the oven must also be moist. This humidity, in addition to some occasional misting will give the crusty baguettes their signature look. How does this work? You know how when someone pours water on the rocks in a dry sauna, and suddenly it feels way hotter? It probably has something to do with that.

Anyway, who cares why it works, the important thing here is that real, authentic, freshly-baked baguette is now an everyday reality. One thing worth noting; I adapted this no-knead version from a recipe I found herelast year. The original is in metric, so I’ve converted it, but also included the original flour and water units in case you want to get it exact. I hope you give this easy, and so not impossible baguette recipe a try soon. Enjoy!

For 4 smaller or 2 large baguette:

1/4 tsp dry active yeast (I used Fleischmann's Rapid Rise Yeast)
(Note: if you want to use a traditional bread technique, add the whole package of yeast (2 1/4 tsp) and proceed as usual)

1 1/2 cups water (325 grams)

1 3/4 tsp salt

18 oz by weight all-purpose flour (500 grams), about 4 cups

- Mix dough and let rise 12-14 hours or until doubled

- Punch down and shape loaves, let rise covered with floured plastic 1 to 1 1/2 hr or until almost doubled

- Bake at 550 F. about 15 minutes or until well-browned

- Spray with water before baking, at 5 minutes, and at 10 minutes during cooking time

Next Up: French Baguette at Home

Kicking Off Side Dish Season with Roasted “Wild” Mushroom and Potato Salad

It’s almost that time of year again. The holidays are still a little ways off, but you’re already starting to wonder (worry?) what creative side dishes will adorn the season’s holiday tables. This delicious, and very versatile roasted mushroom and potato salad could be worth a look. 

“Wild” mushrooms have never been less so, and that’s a good thing. Not that hunting for mushrooms in a dewy forest isn’t fun, but I’ll take a nice safe grocery store over actual labor anytime. Especially since the selection has gotten so much better over the years. You can easily find 5-6 varieties of mushrooms in the big markets, and they all will work.

I’ve given you an almost blank canvas here, with possible additions being as numerous as they are obvious. One geometrical change I’d make next time, would be to quarter the potatoes instead of halving them, to add surface area, as well as decreasing the cooking time.

Not only is this salad good hot, room temp, and cold, but it also works for breakfast, lunch, and dinner. I hope you give it a try soon. Enjoy!

Ingredients for 6 portions

2 tbsp olive oil, more as needed

2 lbs new yellow or red potatoes

1 lb trimmed wild mushrooms

2 oz pancetta

salt and pepper to taste

3 tbsp sherry vinegar

2 tbsp tarragon

2 garlic cloves, finely minced

Note: I roasted the potatoes at 400 F. for 30 minutes, then turned the oven up to 425 F. to finish with the mushrooms. For simplicity’s sake, just use 425 F the whole way. It’s 30 minutes for just potatoes, then about 20-30 more with the mushrooms, tossing a few times. Don’t stop until everything is looking awesome.

Next Up: Roasted Wild Mushroom & Potato Salad

Homemade Cream Cheese – The Labneh Way

This recipe video is inspired by a Lebanese yogurt cheese spread called Labneh, but I decided to call it homemade cream cheese because my sources deep inside Google tell me that “cream cheese” is searched for more often than “labneh.” In fairness, and with apologies to my Lebanese fans, it really is almost identical in texture and mouthfeel.

Like I say in the video, the taste is a bit bolder and tangier than that stuff from Philly, but when is that ever a bad thing? Michele found some amazing sheep’s milk yogurt at a local farmer’s market, and it was incredible in this, but I've used regular yogurt and it works wonderfully as well.

You can use it as you would any commercial cream cheese, but the honey and pistachio variation I tacked on to the end would make for a memorable holiday brunch addition. On the savory side, you can’t beat simply drizzling over some olive oil and eating as a spread with crispy bread or pita chips.

Most recipes for this say you can eat it after one day, but I really think the two-day “aging” and pressing process does great things. The taste mellows out a bit, and the texture gets even denser and richer feeling. Besides, if you don’t press it, you won’t get those signature, and ultra sexy cheesecloth fabric marks! I hope you give this homemade cream cheese a try soon. Enjoy!

Ingredients for about two heaping cups of cream cheese:

1 quart yogurt, try to get something really nice from a dairy, or use Greek-style

1 tsp kosher salt or to taste

cheesecloth
*If needed, use a paper towel to blot off any additional moisture that come to the top during the 2-day pressing in the fridge.

Note: I’ve only made this one way, so I’m not sure what happens if you deviate from the recipe and use low-fat yogurt, etc. Let me know if you try something different!

Next Up: Cream Cheese