Delicious World of Chefette Spicy

formerly Ladles and High Heels

Week 2- Bread Gone French


Keeping up with my project, I just brought this week’s bread out of the oven. Now, I am all for the hard labor of kneading dough but the Baguette proved to be a pretty indignant bread to form. But after going through a couple of videos online, I figured out how to make it.

Here is a little bit of history Gyan: Baguette is a very French bread. It has a straightforward method of baking and involves the basic ingredients needed to make bread: flour, yeast, salt and water. The traditional baguette is seldom stuffed, unlike last week’s Focaccia. But if you want, you can get creative and add cheese and such.

The Baguette has traveled the world more than any other bread has. Its popular Avtar is the submarine sandwich. Crispy crust, honeycombed inside, the Baguette was a pleasure to make and even better to gobble up with the evening tea.


Author: vaish

I am a business student, food blogger and mommy to a beautiful little baby girl I lovingly call Kohlrabi (yes, like the veggie). I love vintage fashion, ganache and Ina Garten :)

4 thoughts on “Week 2- Bread Gone French

  1. No waaaaay! You did NOT bake that! *salivates profusely*

  2. what an insult! I did! ๐Ÿ˜€

  3. I read this yesterday, went to the nearest bakery, got myself the biggest French roll, mashed some garlic in butter, lathered and toasted and ate off. Point being, the pics the pics they totally want to make me eat! Love it!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s