Baguette

The snowstorm gave me the time to finally make baguette using the recipe from Peter Reinhart's Bread Bakers Apprentice: Mastering the Art of Extraordinary Bread (shown above). Made the patê fermenteé the first day, let it sit for an hour and then put it in the refrigerator.  Prepared the final dough and shaped and proofed the loaves on Saturday after the sun had come out and everything started to glisten. The bread was delicious. [NOTES: Go here for the basic baguette recipe. Or better yet, just buy a copy of this wonderful bread book and get detailed instructions for making 50 different classic breads, e.g. ciabatta, pain á l'ancienne, New York bagels, andama. Well worth it].