French-Garlic bread and Hamburger buns

I made six 1 pound French style baguettes. I have used the recipe in the Bread Baker's Apprentice with success. These baguettes were made using the recipe from Bread: A bakers book of techniques and recipes by Jeffrey Hamelman. He has you leave the pre-ferment out for much longer. I like the flavor. It is a little stronger.

I am still working on shaping and slashing. I need longer cuts - going down the loaf, not across. But hay, I got this far.




For three of the loaves, I added chopped garlic. I chopped about 6 cloves of garlic and lightly sautéed the garlic in a butter/olive oil mixture. I chilled the oil/butter mixture. When I made the final folds for the baguettes, I put a slathered on the mixture. It was very good. It smelled wonderful. When I took the loaves out of the oven, you could really hear the crackle of the crust. The six baguettes were gone very quickly.

I also made a bunch of hamburger buns. I used one of Reinhart's recipes for regular bread (recipe #1). I made one bun that was 10 inches across. I have a mold to shape it. I will use it to make monster burgers. Most of the buns are the size of a large bun (like the Wopper).