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Hi Greg — thanks for stopping by! Yes, you should be fine making one big batarde loaf. Let us know how yours bakes up!
DrGaellon
August 10, 2012 at 6:14 pm
Can this be frozen before being baked? At what step?
cstwoplus
August 11, 2012 at 8:42 am
I can’t wait to try this! Other recipes call for misting the oven with water or throwing ice cubes in the oven when the loaf first goes in. Did you try that (I’m assuming the answer is yes), and what was the result? Since you didn’t include that step, was it not effective in forming the crust?
Joel
August 13, 2012 at 11:43 am
Any suggestions on whether or not convection, or the introduction of steam (in a Pyrex dish) would be beneficial to making gourmet bakery-quality bread?
smloftus
August 30, 2012 at 8:04 pm
made this and it was GONE before it had time to cool, I WILL do this again, but when no one is home. lol
sarablake79
September 8, 2012 at 12:45 pm
All I have at home is active dry yeast. Is there a conversion I should perform, or can I just substitute?
e.wint
February 16, 2013 at 1:08 pm
I tried this recipe but I found the water for the dough is too much. Remember there is 1/2 cup water in the poolish also so maybe try reducing water to 1- 1/4 cups. I had to add 3/4 cup additional flour to get a relatively manageable dough. I bake a lot so I know how to handle sticky dough.
Thx for recipe
Eve
This quick bread can be on the table in less than an hour. But many loaves taste sour, or have negligible cheese flavor. We wanted an easy, lighter loaf of bread enhanced with the yeasty flavor of beer and a big hit of cheese.
Wonderful! Can I make one batarde instead of two baguettes?
Hi Greg — thanks for stopping by! Yes, you should be fine making one big batarde loaf. Let us know how yours bakes up!
Can this be frozen before being baked? At what step?
I can’t wait to try this! Other recipes call for misting the oven with water or throwing ice cubes in the oven when the loaf first goes in. Did you try that (I’m assuming the answer is yes), and what was the result? Since you didn’t include that step, was it not effective in forming the crust?
Any suggestions on whether or not convection, or the introduction of steam (in a Pyrex dish) would be beneficial to making gourmet bakery-quality bread?
made this and it was GONE before it had time to cool, I WILL do this again, but when no one is home. lol
All I have at home is active dry yeast. Is there a conversion I should perform, or can I just substitute?
I tried this recipe but I found the water for the dough is too much. Remember there is 1/2 cup water in the poolish also so maybe try reducing water to 1- 1/4 cups. I had to add 3/4 cup additional flour to get a relatively manageable dough. I bake a lot so I know how to handle sticky dough.
Thx for recipe
Eve