French Baguette quick and easy

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French Baguette - quick and easy

French Baguette – quick and easy

 NEW: The overnight version of the Bateau Baguette.

“Did you pack me some bateau baguettes?” The professor looked a little sad.
“Yes, three bateau baguettes, two marzipan croissants and two more nut buns.” I had gotten up especially at two o’clock so that he would be well equipped for the train ride. I had also prepared a thermos of black coffee for him. So everything was taken care of.
For four weeks he was in Naples and also traveled around Italy for some time to visit his huge relatives.
I would miss him quite a bit. The conversations. The lunches together, our daily afternoon coffee.
“May I pass along the recipe for the bateau baguette? I’m sure my cousin Laura will be very pleased.” I’m sure some of you know already Laura, she owns a cafe in Naples and offers my crumble cake there.
“I’d be honored.” I nodded to him encouragingly.
We hugged cautiously.

Note 1: My latest cooking lab development: the bateau baguette. I’ve tested it in x variations and like it a lot. It has a 45 minute rise time (gets by without folding) and has a bake time of about 20 to 25 minutes.
I like it best with when it is made with dry yeast. I still added an amount for fresh yeast.
And: The Bateau Baguette has its name of course from the form (Bateau French for = ship, boat) and this one reaches only with the Baguette sheet. A purchase is worthwhile in any case – also bspw. for the fast breakfast rolls and many other Mr. Green baking recipes. It costs about 15 €. If you don’t bake it with the baguette tray, you certainly won’t get a typical baguette shape, because the dough is very moist and can’t hold a shape in itself.

Note 2: Because I am often asked if it is possible to let the dough rise overnight, I experimented here as well. It is possible and the result I also find very good. For example, I started the dough at 11:00 pm and baked the bateau baguette at 8:00 am. But the amount of yeast changes. More about this in the ingredients.

The first photos of the bateau baguette are just being published. This beautiful photo was taken by Imke Hinken. She baked the Bateau Baguette with spelt flour 1050. Thank you very much dear Imke :-))

(Source: Imke Hinken – Instagram)

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German Crumble cake without yeast dough

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German Crumble Cake without yeast dough“Si, si, si. Crumble cake. Si.” Professor Caprese paced back and forth in the cooking lab, talking on the phone. This went on for half an hour. Finally, he hung up.
“Who was that?” I was curious.
“My cousin Laura.”
“And what did she want? I mean … With a crumble cake?” I wondered why Caprese had even used that word.
“She owns a little café in Naples and would be very happy if you sent her your crumble cake recipe. You know, that incredibly soft one with the crunchy sprinkles.” He rolled his eyes in rapture.
“My crumble cake recipe? How does your cousin know my crumble cake?” Things were getting more and more wondrous.
Caprese looked embarrassed. Then he told me everything. He had actually sent Laura half a crumble cake. Stolen from the cooking lab, wrapped in foil and sent off.
He stood in front of me with his head high in red.
“You’re a thief.”
I wasn’t mad at him, of course. My crumble cake in Naples? That flattered me. Actually, a very simple recipe. In the cooking lab, we often ate it in the afternoon. The aroma. Fluffy and soft on the inside. Crispy on the outside.
I wrote down the recipe and the professor sent it off right away.
A few days later, a couple of photos arrived in the mail from Naples in the cooking lab. Two bakers with crumble cakes in the bakery. Cousin Laura with crumble cake in hand at the café. Three crumble cakes in the small shop window: “La torta sbriciolona del Signore Grün”. I was already a little proud.

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French baguette very easy

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French Baguette quick and easyThe French have such a unique style for which I admire them very much. One of the images I would never want to miss is a French breakfast at Place d’Italie. A piece of baguette, some butter, jam, un petit café. People are walking by. I like those red awnings. The typical wicker chairs.

Having grown up close to France, I have always been fascinated by the “Flitt” (= Flûtes), as the Saarlanders say. In the last few weeks, I was looking for a recipe that comes closest to the French baguette. And since I’m so impatient, I didn’t want to spend many hours preparing it either. I discovered the recipe of the incredibly talented Aurélie Bastian and knew: I found it.

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