ADVERTISEMENT
- Real Recipes from Real People -

Something you might want to check into..

Misc.

Baking With Julia cookbook has an excellent recipe and techniques for Baguettes
and all forms of french breads. They even tell you how to achieve the type of
dough and crust you are looking for. It is pretty lengthy but when I have time
if you would like I will try to type it up for you and post...however I highly
recommend this cookbook it is an excellent resource for all kinds of baking!!
Let me know...


MsgID: 023799
Shared by: BB
In reply to: ISO: Question about french baguettes
Board: All Baking at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Vegetable Soup with Kielbasa, Pasta and Beans
  • VEGETABLE SOUP WITH KIELBASA, PASTA AND BEANS 1 tablespoon vegetable oil 1/2 pound kielbasa, halved lengthwise and cut into 1/4-inch slices 1 cup chopped yellow onion 3 (14 1/2-ounce) cans chicken broth 2 carrots, sli...
  • Skillet Ziti with Ground Pork (using ricotta)
  • SKILLET ZITI WITH GROUND PORK "This easy pasta meal tastes great and uses lean ground pork. Whether you need a filler, topper, main dish or just need to add pork pizzazz to your marinara sauce like in this quick dish, ...
  • Chicken with Snow Peas and Cashews (electric wok)
  • CHICKEN WITH SNOW PEAS AND CASHEWS 2 cloves garlic, minced 2 tablespoons corn starch 1 tablespoon soy sauce 1 tablespoon dry sherry 1 teaspoon hoisin sauce 1 whole chicken breast, skinned, boned and cut into 1 inch pi...
  • Fennel Foccacia (using frozen bread dough)
  • FENNEL FOCCACIA 2 lb frozen bread dough 1/2 cup olive oil cornmeal 2 tsp salt 1 tsp ground black pepper 2 tsp fennel seeds Preheat oven to 475 degrees F. Divide dough in half. Spread 2 Tbsp oil in each of two 10x15...
  • Crespelle (with anchovy and ricotta filling)
  • CRESPELLE 2 ounces brewer's yeast 1 1/2 cups warm water 6 1/2 cups flour Salt and freshly ground black pepper 6 to 7 anchovy fillets, rinsed, drained, and patted dry 1 pound fresh ricotta cheese Olive oil, for frying ...
  • Strawberry Apple Fruit Drink (food processor)
  • STRAWBERRY APPLE FRUIT DRINK 2 1/2 pounds strawberries 4 1/4 cups apple juice Juice of 3 lemons 1 pinch nutmeg A few ice cubes Stem strawberries. Put in food processor with remaining ingredients and puree until smoot...
ADVERTISEMENT
  • Three Citrus Marinade (for fish or shellfish)
  • THREE CITRUS MARINADE 1/2 cup olive oil 1 cup fresh orange juice 1/4 cup fresh lemon juice 1/4 cup lime juice 2 tbsp chopped fresh cilantro 2 tsp minced garlic 2 tsp coarsely ground black pepper 3 bay leaves, crushed ...
  • Brennan's Cajun Seasoning Mix
  • BRENNAN'S CAJUN SEASONING MIX 4 teaspoons salt 4 teaspoons paprika 3 teaspoons garlic powder 3 teaspoons freshly ground pepper 2 1/2 teaspoons onion powder 1 1/2 teaspoons cayenne pepper 1 1/2 teaspoons dried thyme, c...
  • Buca di Beppo Porchetta Rustica - I made this recipe...
  • I'm a big fan of the original, at Buca di Beppo and though this recipe is close, it is not quite right, to me. I tried this recipe and, while I thought the sauce was quite good, I would definitely recommend a couple of c...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Something you might want to check into..
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!