New Webisode: Baking Mini Baguettes from Pizza Dough
Hi and welcome Back!
Here’s a webisode we’ve been saving from the Forno Bravo Oven Expo where I get to bake my favorite thing (beside pizza): bread! And not just any bread but a remarkable mini-baguette made from a wet, ciabatta-like dough, that puffs up beautifully in a hot oven immediately after shaping (and this will work not just in wood-fired oven but even in a home oven set to 500 or 550 F). The key to this dough, as with pizza and focaccia dough, is to make it at least one day ahead and let it ferment very slowly in the refrigerator. It’s tricky to handle because it’s so sticky, so take note of how I use both extra dusting flour and, in some instances, the judicious use of oil (olive or vegetable)..
Lot’s of little tips in this one, but my favorite part is when I get to go on one of my “transformation” riffs at the end. As many of you already know, that’s really the part of bread baking (and cooking in general) that nourishes me the most, to participate in an act of transformation that changes one thing into something entirely new (and, by extension, changes us as well). You’ll see what I mean when you watch this video. Enjoy!!
Pizza Quest Info
Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.
...and other books by Peter Reinhart, available on Amazon.com