Serving this loaf whole on your table is a special event in entertaining.
What can’t one do with this Sturdiwheat Baguette mix?
This takes a bit longer than the regular Sturdiwheat mix, but it is sooooooo worth it.
To start, dissolve yeast packet contents in 2.25 C warm water. Add 1.5 C of the mix and stir until smooth. Cover and let this sponge cure for up to 24 hours. If cured in the refrigerator, bring to room temperature for 1 hour before using.
Versatile! That’s Sturdiwheat Baguette Mix
Add some Rosemary and Voila!
This was a great success. Add a few tablespoons of chopped rosemary – This was with fresh rosemary – Don’t be shy about the spice. Let it sing! Add it at the same time the water is added. Crush the rosemary with a small bit of oil in a mortar and pestle if you have one to force the flavors. If using dry rosemary, be sure to crush the spice.
Let is rise for up to 24 hours. Punch down a couple of times during the rise. The long rise isn’t necessary, but the flavor and texture improve with the longer rise. Let the loaves rise for an hour or so after shaping the loaves. Put a pan of HOT water on the bottom shelf of the oven when preheating is started. This moisture is so important for getting that wonderful artisan crust.
Slit the loaves across the top with a serrated knife or a scissors just before putting the loaves in the oven. Also, spray the top well with water. Spray twice more during baking. This water also goes to giving you that beautiful crust.
Bake as directed on the package at 425 degrees – but bake for 30-35 minutes until the crust is a golden brown. A longer baking time is required because these loaves are thicker than the baguette loaves.
This bread turned out so beautifully. The texture was exquisite. The crust – Exceptional. Use this Baguette Mix in many ways. Test it out! Let us know what happens.
Enjoy this Rosemary Artisan Bread and the compliments you will be hearing! And be sure to visit Sturdiwheat for this and other great mixes.
I know we think of French Onion Soup when we connect soup and France. But it is summer. Why not try a cold soup that is often attributed to the French. Vichyssoise is actually a soup created by a French chef from the Ritz-Carlton in New York in the early 20th century. The ingredients are leeks, potatoes, cream, and chicken stock. Here is Chef Diat’s recipe from the Ritz-Carlton. There are many variations on that soup today.
Chef Diat based his recipe on his childhood memories of his mother’s chilled Leek and Potato Soup. Here is a recipe from Julia Child for that Leek and Potato Soup. Either one will be a true delight on a hot summer day in mid-July.
Now – to really enjoy that soup, don’t forget the baguette. Is any soup truly complete without bread? Sturdiwheat has it! Just add water. Easy. Healthy. Natural. There is nothing better than the aroma of that fresh bread baking in your home. And you can be that Master Baker with this baguette mix from Sturdiwheat. Go for it. You won’t be disappointed. And the French will think you are one of them! How’s that for a bonus!