Peter’s birthday is coming up soon. He doesn’t want presents, a party or surprises. He’s really happy when I bake good baguettes to join his favorite birthday meal. Since he’s a young boy he loves to eat vegetable soup with baguette and French cheeses on his birthday.
I’ve baked some different baguette these last months. And today it’s time to bake the Best Baguette of 2013. Ridha Khadher won the title Best Baguette 2013.
Stefanie of Hefe und Mehr was able to build the recipe based on the rough information mr. Khadher gave in an interview. He uses nearly ice cold water, kneads his dough more and uses a long (24 hour) and cold (refrigerator) fermentation. I just followed Stefanie’s recipe and I’m lucky I did. It’s a delicious baguette. Of course there are more delicious tasting and smelling baguettes. But, this one is also very easy. The most difficult part for me is shaping baguette without destroying the bubbles. I’m still working very gently on that part.
Thanks Stefanie for building a recipe for us to work with.