Baguettes - the John Kirkwood way
Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here.... If you like what you see and enjoy the recipe, we hope you go on to join us by 'Liking' and 'Subscribing'.
A couple of weeks ago, someone was enquiring about how to make baguettes. The true French baguette is a wonderful bread, but it is time-consuming and requires you to devote considerable time to the mixing, kneading and proofing stages.
Here's you'll find my recipe for the 'authentic' French baguette, using T55 flour. As you see, you have to set a fair amount of time to one side....which is probably why most French bakers wash their cars in the early hours while they're waiting for the dough to do its magic....
As an alternative, you might fancy a 'long-proof' baguette recipe, where the dough rests overnight before shaping.
Or, what about a Presidential baguette, from an award-winning recipe all the way from Paris?
And finally, don't forget - if you have any sourdough discard left after your bake....it makes excellent baguettes:
However, back to today's matter in hand. When I trawled BreadClub20's posts, I found a number of people who 'swear by' John Kirkwood's recipe for baguettes. One such voice was Lou, a founding subscriber to BreadClub20 and a very experienced cook and baker in her own right.
So, I thought....let's investigate....
John Kirkwood hails from Sunderland in the North-East of England. He has a wonderful voice that you could listen to for hours....he really should be recording stories for children! He's a retired cook and baker who now presents his skills, experience and recipes on YouTube.
There's a lovely article here from the Sunderland Echo about John:
In true BreadClub20 fashion, we're going to work through his recipe today to test it and see if it turns out as well as it does on the screen. If it does, it'll be a great contender for a 'go-to' baguette recipe.
By the way, here's the YouTube video in which John presents his recipe. It's handy to watch first, especially if you're not sure about how to pre-shape or shape baguettes.
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