We were committed. We were making French onion soup. The recipe called for baguette croutons, and that’s when Karen said the unthinkable. “Great. Panera is on the way home so I’ll pick up some baguettes and we’ll take it from there.”
We were going through all this trouble to make this perfect broth from scratch, and she wanted to buy baguettes? Clearly she’d had too much on her mind lately and she’d forgotten herself. Good thing I am fearless, and although the only bread I’d ever made was pizza dough I said I’d make the baguettes for the soup. And if they were terrible, at least I’d get an amusing blog post about how I not only ruined the bread but also the soup by association. So I went to the authorities on making bread: The flour people. The lovely folks at King Arthur Flour had this recipe to follow:
A great place to start. Even better, I learned a new word immediately upon reading the recipe. Poolish. What’s a poolish? Apparently it’s a mixture of flour, water, and yeast that’s set overnight on a very slow rise so that it can add lots of good flavor to the bread. I learned from Alton Brown that slow rise = better flavor. So how much yeast goes into a poolish? A pinch. That’s right, they actually called for a pinch of yeast. That’s scientific. Fortunately I have the tools required:
So here was my poolish when I mixed it:
And here it was the next day:
Yeah. I know. Another couple days and I’d be bowing before it and doing its bidding. After this part, the recipe is kind of self-directed. Mix, knead, rise. Standard stuff. I found lots of very good instructions on how to roll and shape the loaves on Youtube. This one was particularly useful:
You know what? They weren’t as easy to roll as he made it seem. This dough is sticky and as you peel it off the counter it gets longer and skinnier than you expect it to. So here they were before they went into the oven:
I’ve heard people on the Food Network talk about baguettes. Easy to learn but difficult to master, you know the type? Well I’m no master, but these will do just fine. And they were way better than Panera, and do you know why? Because I made them myself, that’s why.
So, now you want to know about the soup, don’t you? Well, it turned out great. French onion soup is supposed to have melted cheese on top. Notice that the only cheese is a little bit sprinkled on the baguette croutons. This is, after all, from Cooking Light. Next time I’ll add more cheese. Karen found an awesome recipe for sandwiches to go on my awesome bread:
And we had a perfect soup and sandwich night.
A lot of work? Heck yes. Worth it? Oh my, yes.