Baguette (part 1)

OK, this is going to be a short post... and no pictures, it's too embarrassing. Instead, I found pictures on the internet to try and make it clear. I found this recipe, promising a baguette in 30 minutes. Now, I was realistic, thinking, if I can do it in one hour, I'll be happy.

This is what I was expecting...

So I started this recipe. First flag: it called for very warm water mixed with sugar and yeast. I've always been taught and always read that water that is too warm kills the yeast. Also, that yeast touching sugar or salt before being activated is also killed. But, hey, I followed the recipe.

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Next was adding the salt and flour. It called for 3-4 cups of flour until you get a soft dough that is not sticky. You know, it reminded me of my attempt at pretzels. I kept getting a dough that was soft, sticky in areas and then so dry in other areas that pieces were falling off. I used almost 5 cups of flour, so contrary to the pretzel attempt, I used more flour than called for. So at what point do you say "well, I guess I'll try now..."?

And then came the dreaded rolling. I don't know why I just cannot roll dough. Why doesn't it work? Anybody has ideas of suggestions? Is it the surface? Should I do something with the dough? With my hands? I used the technique shown up here and should have ended with something like what you see on the right.

Instead, I have two HEAVY and not completely baked "baguettes" that look horrible, or if I want to be generous, they look rustic, you know, with lots of flour on top... The crust is kinda crispy but the inside... And I left them in there for 25 minutes, when the recipe called for 15-18 minutes.

I am so disappointed, so if you know a recipe for a good baguette, please share in the comments. If you have suggestions to roll the dough, please share. I think I will see what result I get with my bread machine but I need to solve the rolling issue. THANKS!!! Well, I guess that's why I chose to call this blog "experiences"...