http://leitesculinaria.com/21683/recipes-small-baguette.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://leitesculinaria.com/21683/recipes-small-baguette.html#comment-19787 Testers' Choice Sat, 23 Oct 2010 01:29:48 +0000 http://leitesculinaria.com/?p=21683#comment-19787 [Abigail C.] Wow! What a baguette. We had it plain, and brushed with olive oil and coarse salt. The recipe is very easy to follow, and even beginners can try it to feel the joy having a real, fresh baguette at home. I only had two issues with the recipe: First, you need an excellent memory, since you have to begin about 20 hours before serving time. Second, I suggest doubling the recipe if you’re serving 6 or more. Most of it was eaten in the kitchen before dinner. Even our guest, who seems to be on an eternal low-carb diet, couldn't resist it. [Abigail C.] Wow! What a baguette. We had it plain, and brushed with olive oil and coarse salt. The recipe is very easy to follow, and even beginners can try it to feel the joy having a real, fresh baguette at home. I only had two issues with the recipe: First, you need an excellent memory, since you have to begin about 20 hours before serving time. Second, I suggest doubling the recipe if you’re serving 6 or more. Most of it was eaten in the kitchen before dinner. Even our guest, who seems to be on an eternal low-carb diet, couldn’t resist it.

]]> http://leitesculinaria.com/21683/recipes-small-baguette.html#comment-5028 Testers' Choice Mon, 25 Jan 2010 14:28:17 +0000 http://leitesculinaria.com/?p=21683#comment-5028 [Megan Salazar-Walsh] I could not stop eating these baguettes! They combine the flavor of a focaccia with the texture of a baguette and are dangerously easy to make. We ate most of the batch just plain, no toppings or fillings, this bread can really stand alone. The tomato variation is really cute looking, but if you are not too concerned about presentation, just olive oil and rock salt is the best tasting. <strong>Note:</strong> Keep an eye on them during the last few minutes of baking because the tips can get burnt very quickly. [Megan Salazar-Walsh] I could not stop eating these baguettes! They combine the flavor of a focaccia with the texture of a baguette and are dangerously easy to make. We ate most of the batch just plain, no toppings or fillings, this bread can really stand alone. The tomato variation is really cute looking, but if you are not too concerned about presentation, just olive oil and rock salt is the best tasting. Note: Keep an eye on them during the last few minutes of baking because the tips can get burnt very quickly.

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