Pahadi Baguettes
The weather is cool outside. For Mumbai it is the best winter can get 😈, so we are enjoying the winter food. There seems to be no end to this corona saga....again many places going back on lockdown, borders being sealed, new strains coming up, new quarantine rules being forced...really don't know what the nature is up to. Whatever it is, it's quite scary and we are all going to value a whole lot of things we have been taking for granted for so long. Hope it ends with this lesson for all.
With Christmas almost there, had been thinking to start baking the stuff. Baguettes were on my list, but the recipe ingredients are so simple that I was dreading baking it. "Actually its the baker's skills which make more of a difference in this" - that's what the recipe footnote said.
My personal experience is most of the breads with oil, butter and eggs take care of themselves.... 😆
So, finally I thought of going ahead and baked it last week. 😓It was a super failure with the bread becoming all lumpy from inside. Outside it was super crusty. So there was some hope 😅.
Then I tried again, tweaked the recipe shape wise a bit. And this time it turned out quite good. So, bakers skill here dunno, but yes, browning it a bit more helped in improving the texture and the taste 😀 of it.
Here, try it and you will love it.
Starter -
60 ml - Cool Water
1/4th teaspoon - Yeast
60 gms - All purpose floor.
Mix all these ingredients in the night. Keep it in room temperature, in a covered glass bottle overnight.
Dough -
125 ml - Lukewarm Water and milk mixed equally
1/2 teaspoon - Yeast
210 gms - All purpose floor
1 teaspoon - Fine Sea salt
All of the starter made in the night.
This recipe otherwise uses all water - all water makes it even more lighter. With milk added it will be slightly denser, but I have experienced that if you put little milk in your bread recipe, not only are they softer inside, but it also helps in the browning of the crust better.
Take all the dough ingredients in the morning, Add the starter to it. Mix and knead the dough. It will be a sticky dough once everything is kneaded well. Keep it in the fridge for 8 hrs.
After taking it out of the fridge, let it rest for an hour in a warm place. Now, once the dough is in room temperature, turn it out onto a lightly greased slab. Gently knead it and adjust it. Now divide it into 2 equal parts. Take 1 part and make a flat shape and fold it to seal it at one end. Repeat it for 3-4 times. Now take this sealed dough and elongate it on by rolling it between your hands. Gently keep making it longer.
After making the shape, keep it in the the baking trey and leave it for 1/2 an hour. After half an hour, using scissors make cut on the top part of part. Leave gaps and make cuts till the end. Now keep it oven for baking. Around 25-30 minutes on 180.
Now once it is out, keep it for cooling - that will take around half an hour. So, you see, this one needs lot of time and patience. Finally the result is worth a try. Once it is cooled, you can have it with pasta, salad, baked beans anything you like. Or we can make bruschetta out of it. Make a topping of garlic, cherry tomatoes, bell pepper, basil, sea salt, olive oil and red wine vinegar. Just keep it on the top of a baguette slice.....grate a bit of cheese on the top...
ta da!!
Your yummilicious bruschettaz are ready!! 😁
Bake it a bit more, let the crust brown completely. And then its more crusty and crunchy. Personally i loved this version more. In both cases, make sure to cool it for half an hour after taking out from the oven for the bread to set properly.
This version is not only looking good, it tastes good too!! Quite irresistible in form of bruschettazzzz!!
PS - Still confused why Pahadi??
- Because these one's are baked by a pahadi!! 😂
With Love
Himani D Baduni
21.12.20
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