Here in Philly, where artisanal bread of every ilk is readily available, it’s arguably unnecessary to bake your own. But a recent dinner at uber-authentically French Bibou, during which our conversation turned to homemade French baguette, inspired me to give it a shot. As it happened, how to try viagra the following Sunday arrived with torrential rains, so baking bread seemed like a good idea. Here’s my conclusion: homemade, hot from the oven bread is absolute heaven and completely worth the time and effort involved. But you have to eat it all. Because unfortunately, the heavenliness doesn’t last; I froze one loaf and reheated it a few days later and it was still good, but no comparison to the fresh loaf of Sunday evening.
I used this recipe. (Thank you, Food.com)
First it had to rise for a couple of hours:
Next, I sliced it across the top and let it rise again:
And finally, I baked it.
Conclusion: Yes, I would do it again, but only for a crowd where the results would be enjoyed immediately, at their optimal deliciousness. One added bonus: the house smelled absolutely wonderful while the bread baked, which was a lovely thing on a rainy Sunday when we were all stuck at home.