Fall is my favorite season, and I usually tend to get sappy in the fall, and spend my afternoons coring apples, and keeping the house always smelling like cinnamon. I took a few apple photographs, while thinking of when to make my cookbook cover design.
This week i’ve been spending a lot less time in the kitchen, an a lot more time processing word documents. Oh the paperwork of cookbooks! I’m glad to announce that I am finnaly on page 134, and only have a few more to go, before attacking revisions.
Fall always makes me want to sign, and goodness knows I cannot sign. So, I sit all afternoon, coring apples.. Baking Baguettes, and signing Paolo Nutini. A typical fall afternoon; I hope that never changes.
Adapted from: (Not Without Salt)
-5 1/2 Cups flour (I use unbleached)
-1 packet of self rising Yeast
-2 1/2 cups of water
Mix all ingredients and kneed the dough. I love bread dough, so I always kneed with my hands.
Refrigerate dough overnight. Two hours before baking bread, remove from fridge and devide into four. Form into baguette like shapes, and place on a lined cookiesheet apart from each other. Let them rise for 2 hours, or untill they almost double in size. Bake on 400 degrees, for 40 minutes, with a steam bath under.
How to build a steam bath:
-One Pie Pan
-2 Cups of water
Add two cups of water to a pie pan, and plan on the rack under your baguettes. The steam the water will create is what transform the bread from a regular loaf, to a real crunchy on the outside, soft on the inside french baguette!
Enjoy singing along to my favorite singer too this fall: