I’ve recently re-ignited the flame of my love for baguettes. Don’t get me wrong – I didn’t ever stop liking them. Here’s what happened: my culinary school made the best baguettes EVER. This was mostly due to their very old sourdough mother starter – a big plastic tub of fermented, yeasty ooze that little bits of were used to start each new batch of bread. It was pungent and sour in the most flavorful way possible, and leant an awesome flavor to each batch of baguettes baked using it. It was so important that each day, a student was assigned to “feed” the starter by sprinkling it with fresh flour and then stirring that into the oozy darkness.
Even better than the glorious taste of these baguettes? The fact that the school sold them to students for 50 cents. Sure – they had an over-abundance of baguettes each day. Two baking classes per day, each making upward of 30 baguettes, every single day (plus countless loaves of other bread varieties) meant that the school needed to get rid of these baked goods at a discount. And I benefited greatly from it, taking home and consuming more baguettes than I would like to admit. I thought I was spoiled to all other baguettes for life.
I’ve recently found multigrain baguettes from Detroit’s Avalon Bakery that are starting to fill the void in my heart. Chock full of nuts and seeds, I feel slightly less guilty about topping crunchy toasted slices with ricotta cheese, dried apricots, almonds and honey and calling it dessert (and/or a meal).
Disclaimer: This post is part of an ongoing relationship I have with NatureBox for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.