A store bought baguette & Smoked Samon

[KBFlyer]

Toasted the baguette. Pulled some smoked samon out of the freezer, added garlic & herb creamed cheese to it. Chopped some onions (wished I had red but did not) and topped it off with some capers. Nice little afternoon snack.

 

[kilo charlie]

Looks like a great snack!

 

[crazymoon]

KBF, Lovely snack !!!

 

[BugHunter]

Looks fantastic, I just can't get the baguette around here. Closest thing was some long italian bread rolls, not the same... They used to be common in the stores around here years ago. I don't think I've seen them in decades.

Last year I bought all the stuff to make my own and gave it a try. Miserable failure. They're the most difficult bread I ever tried. Will test your patience like nothing else. I wonder if it would work better now in the summer. I had humidity issues with the house too dry for the long working process. I wanted some for French onion soup, and ended up buying bread for that because I ran out of time. :D

 

[KBFlyer]

Looks fantastic, I just can't get the baguette around here. Closest thing was some long italian bread rolls, not the same... They used to be common in the stores around here years ago. I don't think I've seen them in decades.

Last year I bought all the stuff to make my own and gave it a try. Miserable failure. They're the most difficult bread I ever tried. Will test your patience like nothing else. I wonder if it would work better now in the summer. I had humidity issues with the house too dry for the long working process. I wanted some for French onion soup, and ended up buying bread for that because I ran out of time. :D

Ya I make bread a lot from different starters I have and tried to bake baguette's once or twice and failed also. I even bought the tray and all the gadgets that came with it LOL It sits in one of my bottome drawers in the kitchen now. Watched many a youtube videos but never had the success they do so your not alone.

 

[BugHunter]

Ya I make bread a lot from different starters I have and tried to bake baguette's once or twice and failed also. I even bought the tray and all the gadgets that came with it LOL It sits in one of my bottome drawers in the kitchen now. Watched many a youtube videos but never had the success they do so your not alone.

I think in a commercial bakery setting there's just an economy of scale and that works. They're making zillions of loaves and all that work is actually easier for the larger batch. For home use making a few loaves here and there, you'd better really like bread making... Even America's test kitchen confesses up front, this ain't for the feint of heart.

Yea, I bought the cotton couche (sp) and the bread lame and I forget what else but I was all in. Yea, they don't get much use any more...

I did learn recently that doing a yudane (heated water and flour 'starter') improves the way the dough works and dramatically increases shelf life. If I try baguette again, I'll be doing a yudane or similar before starting the dough. Every bread I've made in the past 6 months has used a similar process and it's a game changer. I find bread lasting a month with no ill effect. Crazy.