I am in love. Add this one to my favorites list from this challenge! The best part? This bread is easy to make!
On the first day, the ingredients are combined. This is not an enriched dough - all there is is flour, salt, yeast, and ice-cold water. These are stirred for several minutes (not kneaded) and then refrigerated overnight.
The next day, the dough must warm for a bit to finish rising. Once it has doubled, though, you simply flour it and turn it out gently, patting it into a rough rectangle. The rectangle is carefully sliced into six, and the baguettes are baked three at a time on the bread stone.
Even best, this is a forgiving bread. I smooshed and stretched and dropped baguettes all over the place, but it didn't matter! This bread is intended to look rustic.
Inside, the crumb has wonderful holes, but the best part is the cool, creamy texture of it. I've never tasted anything like that before, much less anything that came out of my oven!
This is a hit!
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