This week’s bread officially has a French name I can’t pronounce, so I’ve taken to calling them ‘rustic baguettes.’ Long and narrow like a baguette, it’s an incredibly delicious bread. My husband enjoys all bread, but this one is the one he most often requests! It is made with yeast; I haven’t yet come up with a sourdough version that I like as well as this one (but I’ll keep trying!) The flavor is outstanding – almost sweet, though there is no sugar in the recipe. The cold fermentation in the refrigerator really brings out the flavor of the wheat. We like to slice these horizontally and make open-faced sandwiches, or garlic bread, or simply smear with butter to enjoy alongside the main course of dinner. I especially like them in the summer with fresh mozzarella and garden tomato slices! Rustic baguettes are about 16” long, and if I’m serving them as a side for my family of 6 we usually eat 2-3. They freeze very well and thaw quickly due to their thinner size.
I’ll be baking on Thursday and Friday, May 4th and 5th for pickup at the college or my home in Hillsdale. As these aren’t sourdough, I don’t need to start the dough as early; orders can be submitted until Tuesday, May 2nd. Rustic baguettes are $3 each. Please let me know if you have questions or bread requests!