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french baguette 2

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africanmeat View Drop Down
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Joined: 20 January 2012
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    Posted: 03 April 2013 at 13:02
I did again baguette and i have to share it with you .
it is from a book that my daughter gave me.
Artisan Bread five minutes a day.
http://www.artisanbreadinfive.com/
http://www.youtube.com/watch?v=JFJZPm-_2-M

now i do this bread every 3 days fresh from the oven . i got a round container i made 4 holes on top so the dough can  breath and walla .












Ahron
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Joined: 21 February 2012
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 03 April 2013 at 13:16
I don't understand the need for the holes, Ahron. If you're opening it often enough to bake every three days, there shouldn't be any danger of the dough running out of air.

Or am I missing something?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 04 April 2013 at 01:32
Beautiful looking bread Ahron, but I too am puzzled with the holes...can you elaborate a bit on how and why they are needed?
Go ahead...play with your food!
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africanmeat View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 04 April 2013 at 03:57
Hi guys thanks for the intrastate .
this is a easy way to make dough .you mix the flour the water salt  and the yeast in the container (3 cups wtar .6.5 cups flour, 1.5 tbs salt 1.5 tbs yeast) close the lid
and you leave  it rise for 2 hours .
and you can leave it in the fridge up to 3 weeks .
the holes are there for the gases of the Fermentation to get out .
Ahron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 04 April 2013 at 08:57
Beautiful bread again, Ahron! I can almost smell it through the screen!
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