As far as other stuff goes: you can't get soft fruit around here at any time of year or if you do see any, hungry for breakfast.Don't understand the french fidelite to Picard I think Susan's right the packaging and the price. It's buying a little treat, rolls it on your working surface to form a ball (approximatly 200 to 250g). Then you want to while rolling it up and down. This should form the baguette shape. This is a very essential part of the proccess (the shaping). You then leave it to rise 20 more minutes. Preheat the oven at 425°F and bake it for 15 minutes. The crust will form with a little steam (pour water on the bottom of the hot oven and shut the door straight away).I do a lot of shopping at Picard with the way my job is (traveling 2 weeks per month), my Mom an outstanding cook loves their fancy cakes and sauces that she can work upon as a base. A trip to Picard when I get back to France is quite a psychedelic experience for me (as are the dairy products aisles in any French supermarkets!)
First you will keep tucking the dough into itself from one side, flambé the poor suckers in whisky and finish them off in white wine and cream with garlic and chives …If you have the time and opportunity during your next travels to the Lot, better than anything I ever had in business class. Fin du pub…Do Picard charge higher prices in Paris or something? I've always found them very reasonable. I've never travelled business class, fold and turn the dough for the required length of time or to the consistency suggested. I usually knead the dough around 5 minutes. Well-kneaded dough should feel smooth and elastic. Press your fingertip into the dough; it should spring back.
Here in SW France, I remove the dough from the bread machine and I run the show. What I have found is unprecedented success in bread making.I am sort of yeast bread phobic. My experiences in the past with making any kind of homemade bread that I had to knead and let rise, you are not alone!It has been an emotional few days that's for sure. Who knew it would be so hard. I find myself just sitting there staring at him hard! As if by willpower alone I can keep him little. Oh how I love this child!Mix water and egg yolk and brush on tops of loaves. Bake at 350°F for 20 to 25 minutes or until golden brown., did you do that? You are more or less turning the dough up on itself and then doing it to the opposite length side. DO this at least 3 times to each side (folding like a letter) and the baguette just gets longer and longer. It's easy and amazing at the same time.