I’ve made bread before, mainly in cookery class at school and the odd occasion at home. It usually turns out more like a solid brick, so dense I could probably hammer nails in with it. So  I wanted to try something that is actually supposed to be crunchy. Now I must admit the weekend I conceived the Around the World in Eighty Bakes idea I had began a baking frenzy which did involve baking a plaited loaf. To pay hommage to the Great British Bake Off (yet again) I thank finalist Holly for the wonderful tip of adding a dish of water to the bottom of the oven. Amazing tip! Soft bread!

A plaited loaf. It was pretty good (even if I do say so myself)

A quick google and I found a Paul Hollywood baguette recipe to have a go at. (Thanks for the recipe!) I don’t think it’s the full recipe, so in hindsight it’s more akin to a technical challenge on GBBO with some of the steps missed out. I didn’t really think about the consequences and carried on regardless.

It looked quite simple with chucking flour, water and yeast in and leaving it to prove overnight… I didn’t really take into consideration the other 2 hours of proving required. I set my alarm to get up early thinking I could pop them in the oven before work and have a lovely baguette for lunch. I also rather over estimated my multi tasking abilities and also prepared a chicken and potatoes to roast. (I didn’t cook the home grown ones however.)

Early morning pre work proving (and chicken baking too)

and potato digging?! Disappointly pea sized potatoes

Needless to say the dough was not proved in time for baking so I left it all day to rise instead then finished them when I got home. It probably had an extra 10 hours of proving time (not sure what Paul Hollywood would say?!) and I had to do a bit of substitution. I didn’t have any strong flour so just used plain (this is probably a mortal baking sin) and no fresh yeast so a sachet of dried fast action yeast instead.

The final rise

Hoping this is what they are supposed to look like before baking

Epic fail. The dough was very very sticky. I didn’t think (or dare to deviate from the recipe) to grease or flour the baking paper in case it changed the consistency of the bread. This resulted in two baguette like breads being welded onto the paper. In fact I think the paper has now become one with the bread. Try as I might, I can’t prise them off the paper. Curses!!!! I’ve learnt my lesson. Follow the recipe but use common sense too. I sampled a slice and it (or the top) does indeed taste very baguetteish. It’s a lovely soft butter texture and a bit of a crunch outside. The water worked yet again.

Baguettes (baking paper still welded to the bottom)

If you don't look closely you can't see the brown smooth papery finish

These baguettes are tasty but must be eaten with a warning. Do not consume the bottom. Must do better next time….

The look relatively baguette-like

A tasty slice