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Garlic Baguette

As mentioned in my previous post, i am desperately trying to adapt to the new house while still keep things looking normal around here.

In case any of you are wondering, i am moving to an apartment unit.

Now, don’t get me wrong, i am no stranger when it comes to living in apartments. In fact, all my 16 years of education life in Singapore, I’ve lived in nothing but apartments.

But that was before i started this blog.

That was before i couldn’t give two hoots about the size of my kitchen,

 or how large my refrigerator was,

or how freely the sunlight reaches our outdoor yard, making it the most perfect studio to take photos in.

But really, i shouldn’t be complaining. I am happy in our new little house.

Sure, i might need to make some major adjustments. But they are not impossible.

To kickstart things off, i made my first bake of the house.

The Garlic Baguette.

They are looking quite ashen and pale. That’s because i brushed the dough with milk instead of egg yolk before going into the oven.

You might also notice the difference in lighting in my pictures. These are taken with artificial light. I can no longer push the door open and walk to our yard the way i usually did.

Because the apartment is in midair. And because we have no yard.

And as for the lack of props?

Well, lesser living space means lesser storage space. I couldnt bring my gigantic trunk of coloured bowls and plates with me. I’ve selected a few of my faves of course. But they are still packed in some boxes…. somewhere.

So till i get to them, these would have to do.

Despite all the setbacks, these are still good breads.

Using an overnight sponge dough, these breads have that that deep, complex flavour that is only attained when the yeast are allowed a slow rising. I can’t really describe it. It’s slightly sour, and maybe salty. but it’s definitely flavourful and aromatic. Just the way good breads are supposed to be!

And how to settle the garlic into the baguette?

Well, after their final proofing, i’ve sliced the middle of the unbaked baguette with a knife (Do not slice it till the ends, or the bottom of the baguette, just a slight tear on the surface is good enough). And in that tear, i’ve pipped in the garlic butter, before they go straight into the oven. 

Now, doesnt that sound super easy?🙂

  1. July 20, 2011 at 1:14 pm

    No props needed for that bread! It looks fantastic.

  2. July 20, 2011 at 5:20 pm

    These photos look great! Garlic bread is one of my favourite things to eat but i cant stop at afew slices and would eat a whole bagette if i could!

  3. July 20, 2011 at 6:52 pm

    It sounds and looks like you’re doing a great job adjusting! This bread looks wonderful!

  4. July 21, 2011 at 10:09 am

    Congratulations on your new home and the garlic breads are the perfect homey inauguration!

  5. July 21, 2011 at 3:35 pm

    I can imagine all the packing and unpacking that needs to be done and i think your photos are great! dont worry so much!

  6. July 22, 2011 at 1:49 am

    Wow, this Garlic Baguette looks absolutely delicious and goes with everything. I may not be a huge bread eater but I would eat this

  7. July 23, 2011 at 4:37 am

    That looks fantastic. By any chance, are you going to post the recipe?

  8. July 24, 2011 at 9:59 am

    Wow this is so great with a spaghetti! That looks so garlicky and I love it

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