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)