The Best Baguette You Can Make at Home
Not the winning baguette, but an example of a tasty one.
In a baguette tasting at Washington City Paper, the home-baked baguette by journalist Samuel Fromartz of Chewise took the highest score—66.5 of 80 points, compared to baguettes from other bakeries and stores in the Washington, D.C., area. Check out Fromartz's recipe if you want to try it at home. [via rebeccablood.net]
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2 Comments:
His recipe calls for:
"2 teaspoons dry yeast (such as Fleishman’s Active Dry Yeast or SAF Instant Yeast)"
But which one is it? Active dry and instant yeast are totally different beasts and are not interchangeable. I wonder which one he really uses and which one is the misprint?
GoodEaterKenji at 1:52PM on 05/13/09
They actually are interchangeable. If it calls for instant, use about 25% more of the active dry. Active dry should be mixed with the liquid too where as the instant can be mixed into dry ingredients right away. It's really not that big of a deal. Check out thefreshloaf.com for more tips and helpful advice.
xwafflesx at 2:38PM on 05/13/09