Today, I was at a spring celebration and wanted to create a bread that went with a friend's lamb dish. Well, actually that was Plan B- Plan A was to make Lamb/Rosemary/Garlic/Dijon mustard sausage that was inspired by Julia Child's traditional mustard-sauced Leg of Lamb. Sadly, due to a minor miscalculation of mine- who would have thought it?, the lamb was wasn't defrosted in time... so that will be tomorrow's post.
So-- I thought, why not take that fabulous mustard sauce and make it the basis of a French baguette? Classic! Plus I recently acquired some new baguette shaping pans from vacation, and wanted to get in some more time with them. Here is the results:
Do they look Yummy or what? And you know it-- they tasted out of this world. All warm garlic-y, mustard-y goodness.
The Basics:
2 cups of warm water
2 tbsp white sugar
2 packages (2 tbsp) of yeast
1 cup rye flour
1 cup white whole wheat flour
4 cups of bread flour
1 tbsp mustard powder
1 tsp onion powder
1 tsp garlic powder
1 tsp dried minced garlic
1 tbsp sea salt
2 tbsp yellow mustard
2 tbsp Dijon mustard
2 tbsp chopped fresh rosemary or 2 tsp dried rosemary
Mix the water, sugar, and yeast in a stand mixer bowl. Add the rest of the ingredients and mix with a dough hook until smooth, or mix together by hand and knead on a floured surface until smooth. Let rise for 20 minutes then cut into four equal pieces and shape each into baguette form. Place either in greased baguette trays or on a greased sheet pan, and let them rise until doubled, another 30 minutes or so.
Preheat the oven to 425 degrees when you set the loaves for the second rise.
When the loaves have risen and the oven is warm, brush the tops with an egg white wash, and score the loaves with a sharp knife.
Bake until golden brown and hollow tapping, 20 minutes or so. Let cool and enjoy.
I took extra over to the Spring feast, and the texture on this loaf was great. Here's a picture of it with the lamb stew.
So that is it. It was a great dipping bread, and I saved one to have ham and cheese on tomorrow!
Enjoy!
I'm excited to share some news!
If you want to learn how to bake artisan bread with a no fail method, use deconstructing techniques, AND make some recipes that create stunning reconstructed meals- cross your fingers for me. The book proposal has been in the hands of an agent that I would LOVE to be with, and I am hoping for good news. Five more weeks of potential waiting, I hope I can learn some patience. LOL
So far the recipe development has been fun- here is a sneak peak at one of the finished pictures.
Also in development is a YouTube site, intending to be used as a instructional area where you can find me teaching an demonstrating cooking and baking techniques. Got a question? Want to know how to torch a cream brulee, or shape a baguette? Just mention it in the comments, and I will get on it!
Hoping that things are exciting and creative in your lives also.
Live Peacefully. Cook Fearlessly.
Chris
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