Garlic Bread Baguette

I didnt take the shortcut making these. I learnt my lesson and went about making these breads the old, traditional way.

 

I got home in the evening, and painstakingly took out my kitchen weighing scale, bread flour, and instant yeast (i am a morning baker. i am not a big kitchen fan in the evening).

 

Thereafter, i let the whole party of ingredients in the refrigerator and wait for the instant yeasts to do their thang. I like yeast. They kind of remind me of the little elves who helped the shoemaker.

 

This A.M, i took out the said sponge dough from the refrigerator. I mixed, kneaded, proofed, baked as according to instructions. And i must say, the end results are a far cry from the previous baguette i made without the sponge.

 

I guess when the bakers gave instructions to have a sponge, they weren't actually just trying to make life difficult for others. These garlic bread are way more flavourful than the previous baguette. They are also chewy and moist within. Double points!

 

Recipe at crustabakes.wordpress.com/2010/07/24/garlic-bread-baguett...

Done