There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

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Wednesday, August 6, 2025

Home Baguette - Untested


975f bread flour
2 tsps./16g salt
3/4tsp/2g dry yeast
750ml room temp water
  1. Mix well until there is no visible flour then cover. 
  2. Let prove for at least 8-10 hours (or overnight). 
  3. Pre-heat oven to 464F.
  4. Flour a work surface and turn out the sticky dough. 
  5. Sprinkle flour on top very well. 
  6. Shape the dough into a loose ellipse (like an elongated circle) and cut into 4 equal portions. 
  7. Prepare an oven rack covered in parchment paper. 
  8. IMPORTANT: Gently lift each piece of dough and gently stretch and form into baguette shapes as you place them on the parchment paper; avoid pressing out any air bubbles. 
  9. Slide into bake for 25 minutes or until the loaves become golden. 
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