This wonderful recipe was sent in by one of our followers and tested in our kitchen. For a fabulous vegetarian sandwich, slice these small baguettes in half and load them with roasted zucchini, mushrooms, and peppers. Sprinkle with cheese and toast them in a moderate oven. Serve with your favorite vinaigrette.
Makes 4 small baguettes.
- 1/2 c water
- 1/2 c buttermilk
- 2 Tbsp granulated sugar
- 1 Tbsp active dry yeast
- 3 c unbleached all purpose flour (divided)
- 1 1/4 tsp sea salt
- 2 Tbsp extra-virgin olive oil (divided use)
- In a small saucepan, warm the water and buttermilk to about 105 degrees. Pour into a medium bowl and sprinkle with the sugar and dry yeast. Allow to proof for 10 minutes or until the yeast has foamed.
- In a large bowl blend 2 1/2 cups of the flour and sea salt. Add the yeast mixture and 1 tablespoon of the olive oil. Blend well and knead 9 minutes, adding as much of the remaining half-cup of flour as needed.
- Place dough in an oiled bowl and cover with a clean towel. Allow to rise in a warm, draft-free place for 60-90 minutes, or until doubled in volume.
- Punch dough down, tuck under, and shape into (4)) 8″ baguettes. Place on a baking sheet that has been oiled with 1/2 tablespoon of the olive oil; allow to rise under a clean cloth while preheating the oven to 450 F.
- When the loaves have doubled, baste them with the remaining 1/2 tablespoon of oil. Slash the tops with a sharp knife. Bake 1 minute at 450 degrees F. Reduce heat to 350 degrees F and bake 15 minutes more. Turn out on a rack to cool.