- Yield: 2 smaller baguettes
- Prep Time: 10 minutes
- Cook Time: 10 - 12 minutes
Ok, these baguettes won't be only in the recipe book as we initially planned. Instead, we decided to send it to you via this new newsletter as a gift! Making it available took us some time, but the wait was worth it, partly thanks to this recipe. To better understand this recipe is nowhere on the internet, for now it's just ours and yours. :)
I secretly hope that the next time you will be eating a baguette with something tasty like a tomato pesto, bruschetta or aged cheese you will think of us fondly. I recommend eating the baguette right after baking, that's when it tastes best... But I know even now, that you most likely won't leave it for the next day.
- eggs - 3 M
- butter - 1/4 cup
- cottage cheese - 1/2
- Almond flour - 1 and 1/2 or 3 cups
- salt - 1 teaspoon
- soda - 1/4 teaspoon
Prep time: 10 minutes
Cooking time: 1 baguette 125°C/650W/ 10 - 12 minutes
Result: 2 smaller baguettes
1. Blend together the eggs, butter, cottage cheese and add salt.
2. Gradually add almond flour - add the first cup, blend with a stick blender, then add the second, blend again, and so on, the last cup I only stir because at that point blending is quite difficult due to the thickness of the dough.
3. Lastly add soda and mix it well, let it sit and prepare baking paper.
Now there are 2 ways of baking the baguettes. If you want them puffy, add only 1 and a half cups of flour (if you have a baguette form, then that's even better, but if you are like me, you have to make do with baking paper - but I'm quite proud that I managed to make it as such). Get ready that it's going to be slightly more difficult to form the baguettes because the dough will be sticky, but don't worry it's not impossible. If you make them from 3 cups it will be easy, you will roll it up nicely. But it will be much thicker and more dense. I recommend trying both the variants.
4. Put the dough on the prepared paper and with its help I make a roll (with time we will add a video tutorial for this part, right now we have photos, so we have to make do with these for now), add some spices for taste - I have a really nice smelling mix without salt, preheat the oven and then bake. Baking time is shown for one piece. If you have an electric oven you need to keep an eye out on it and adapt to your conditions. It does not take a very long time.
Why do I pack the baguette into the baking paper?
As I mentioned, it's because I don't have the form. Without it the baguette spreads into cardinal directions, especially if you opt for the puffy baguettes - 1 and a half cup. When I wrap it up in the paper I let it loose a bit, otherwise the shape will be a perfect roll, which is alright as well. If you leave it loose, you will give it the space to spread out a little and get the right shape.
Both variants are prepared similarly, bake for first 5 minutes in the oven in the paper. Then remove it from the oven, remove the paper and then bake for another 5 minutes.
P.S. The last picture in the gallery is the puffy baguette just for comparison.
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