"Kathy in NZ" > wrote in message
...
> Yesterday I made two French Baguettes from a recipe in a Le Cordon
> Bleu cookbook I have.
>
> I have no idea how authentic it is, though my son has been making the
> same recipe for several weeks and reckons it's pretty much how they
> tasted in the month he spent in France. However, he tells me my
> baguettes are too fat.
>
> They were about 12 inches long, but it was hard to stretch the very
> elastic dough to shape them. When I read the recipe I thought it
> wouldn't work. It is just flour, yeast, water and salt, a very dry
> mixture. But it worked and it tasted great. I compared it with recipes
> on the Internet and that's all French baguettes seem to be -- no fat
> of any kind.
>
> Here's a pic of my finished bread. We had it with mussels, moules
> mariniere.
>
> http://i1.tinypic.com/mhaols.jpg

Looks great, just call it a batard instead of a baguette!


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm