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  #11  
Old 09-18-2013
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Re: The best bread recipe's II

Would you post the recipe, please?
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Old 09-18-2013
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Re: The best bread recipe's II

I'm at work right now, but I will this evening when I get home. It uses a base no-knead recipe that is varied slightly for different kinds of bread. Yum.
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Re: The best bread recipe's II

I did a search on "Jean Lafitte cookbook" and was directed to "Pirate's Pantry" on Amazon. It is a Junior League cookbook, published in Louisiana, where people submit their favorite tried & true recipes. They have used copies from $3.15 on up. There is a baguette recipe listed in the index. Looked like a great book, so I ordered it. There are many seafood & fish recipes, so it looks like a good boat cookbook.
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Re: The best bread recipe's II

IMHO, the key to really great baguettes is a hot, humid oven which maintains an even temperature, even when the oven door is opened. That might be a challenge in a galley oven. Maybe some additional mass in the oven would help, like bricks, etc.
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Re: The best bread recipe's II

Quote:
Originally Posted by Pneuma-seeker View Post
IMHO, the key to really great baguettes is a hot, humid oven which maintains an even temperature, even when the oven door is opened. That might be a challenge in a galley oven. Maybe some additional mass in the oven would help, like bricks, etc.
Yes! The recipe I have, which I hope to post tonight, uses a pan of water in the oven to keep it humid, and a baking stone to keep the temperature even. The shallow pan I've used at home would almost certainly not work on a boat underway. Maybe a deeper pan? And it might be hard to find a baking stone to fit a galley oven. Like you said, maybe bricks.
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Old 09-25-2013
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Re: The best bread recipe's II

Sorry for the delay, I went on a 3-day sail and was busy packing and unpacking and such.

3 cups lukewarm water
1.5 tablespoons granulated yeast
1.5 tablespoons coarse salt
6.5 cups unsifted all-purpose white flower

Mix water, yeast, and salt. Then stir in flour with a spoon or your hands, don't knead.

Allow to rise for 2-5 hours. At this point you can make bread, or refrigerate the dough and use anytime over the next week.

For a baguette: Dust the dough with flour and take a one pound piece (about the size of a grapefruit) and pull it and stretch it to a baguette shape. Place a baking stone and an empty broiler tray in the oven and turn to 450ºF. Paint the top of the loaf with water, then make diagonal cuts with a knife. Slide the loaf onto the baking stone and add a cup of hot water to the broiler tray and quickly close the oven door. Bake 20-30 minutes, until the loaf is nice and brown and crispy.



Again, I recommend their book:
Artisan Bread in Five Minutes a Day
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Re: The best bread recipe's II

I think that I have the recipe you are looking for; my cookbook arrived and it has a recipe as you described. Send me your email address and I will scan it and send it to you.
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Old 09-26-2013
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Re: The best bread recipe's II

Quote:
Originally Posted by nkamper View Post
I think that I have the recipe you are looking for; my cookbook arrived and it has a recipe as you described. Send me your email address and I will scan it and send it to you.
Thank you so much!!
Big hugs!!
Can't wait!
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Re: The best bread recipe's II

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Originally Posted by bwalker42 View Post
It was a genuine Louisiana cook book that had all of the old fashioned recipe's from LA people and even said how to skin a deer in 5 minutes.
The artwork was incomparable. Sketches of people and things of the area.
This might work: Detail
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Re: The best bread recipe's II

Thanks RainDog!
I will check it out!
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