Hey, I just wanted to throw in some pictures that I'm particularly happy about. When bread goes in the oven, it is usually "slashed" so that as it rises, the crust does not crack (ugly), but expands at the slashes (pretty!). It gives the baker some artistic freedom and it's one my favorite parts of the process (though there are many). Though I have never really had a problem with slashing full artisan loaves, baguettes have always escaped me. Until last night.
Mel had me make some baguettes for the staff at her office, a request I could never possibly bring myself to turn down. When it came time to slash, I had three chances and I dare say I nailed them all. You will only see two baguettes here as the third was eaten by the next morning. Let me know what you think!
1 comment:
They are as beautiful as they were tasty! Good job love!
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