Fat Baguette

The baguette prior to baking time, 45 minutes after it has doubled its size;

The baked "fat baguette" sprinkled with corn mill;

Close up of the baked baguette after I got it from the oven;

The sliced baguette, ready for eating- husband ate these first three slices with his own spread of his very own "homemade peanut butter" (yes~we love organically made, grown, cooked and baked stuff). He topped these with my own version/homemade "plum jam" I made last year. I canned it so it's still very good even it's almost one year this spring!


I just finished baking this baguette. It's the same recipe I posted here last year but the rising time was quadrupled since husband and I walked at Kearny where our dentist has a clinic. The second rising should only be for 25 minutes. However, I had a dental appointment and had to compromise the rising time. As soon as we were home, I reshaped this baguette from 14 pieces of baguette buns that I made earlier this morning. I made them into one huge ball and dumped it again in the food processor to make it smooth. After 45 minutes (rising time), I placed in a hot oven of 350 degrees F and baked it for 25 minutes only. This is the result, a crispy baguette on the outside and a very nice texture that is soft and yummy on the inside. Inside the oven, I filled up the cookie sheet with water to keep the moisture of the oven stable for the crispy effect. Check out the photos. Click to enlarge!