Wednesday, 22 June 2011

Semolina Baguettes. Saving the world, one sandwich at a time.

I think we can all agree that every type of bread pretty much tastes best in baguette form. Okay, maybe not bagels, but you get my point. And mini baguettes make great sausage buns.

Yes, this is the second time this month I have done sausage buns, what's your point? It's grill season, and our butcher makes great sausages. Which I go on to smother with wonderful things like peppers and onions. You need a sturdy bun for such bounty, this is just such a bun.

Very Italian, very delicious. And able to stand up to the drippiest of toppings. And I like toppings. Check out a PSA from Hellmann's at the end, to see how your favourite topping can give back to the community.

And get baking!
Kissing cousins
Semolina Baguettes
adapted from Jeffrey Hamelman's Bread
for the Mellow Bakers

The night before:

Bread flour - 4.8 oz
Water - 6 oz
Mature sourdough culture - 2 Tbsp

Mix the pre-ferment together in a small/medium bowl, cover with plastic wrap and leave out to ferment overnight (12-16 hours)

Somewhere in there is a sausage
The next day:

Bread flour - 8 oz
Durum flour/semolina - 1 lb, 3.2 oz
Water - 15.4 oz
Salt - 1 Tbsp
Dry, instant yeast - 1 tsp
Sesame seeds, toasted - 1.6 oz
Pre-ferment - all

Everyone into the pool! Add all ingredients to your stand mixer and mix on low, with the dough hook, for 3 minutes until combined. Adjust hydration if necessary. Mix on second speed for a couple more minutes, turn out onto lightly floured board and form into a ball. Let rest, covered, in a clean bowl, for one hour. Fold into itself and let rest another hour.
Divide into dough for 3 baguettes or 6 mini baguettes, or some combination if you wish.
Shape your baguettes and let rise, covered, for 1 hour.
Preheat oven to 440°F.
Score the baguettes and bake (I used a Chicago Metallic baguette pan) for about 25 minutes, or until nicely golden and glorious.
Let cool on racks.

*let your water sit out overnight so that any chlorine has a chance to dissipate.
This bread has been Yeastspotted!
And what goes better on bread than some mayo?

Even better, how about mayo that also helps the community?

This year, Hellmann’s is continuing to demonstrate its commitment to real food and real ingredients with the continuation of the Real Food Grant Program as well as providing Canadians with:
  •     Quick and easy real food recipes developed by Hellmann’s and Chuck Hughes
  •     An at-home real food toolkit that includes tips to help Canadian families easily incorporate real food into their daily meals
  •     The Hellmann's Canada Facebook page where they can become part of the real food conversation and learn more about how to eat real
In 2010, Hellmann’s awarded $100,000 to 23 grassroots real food initiatives across Canada, including a mobile greenhouse laboratory and an after-school junior chef program. Once again, Hellmann’s will be awarding up to $100,000 in Real Food Grants to Canadians who are passionate about real food.

Canadians can apply for a Real Food Grant by visiting or the Hellmann’s Canada facebook page. Also, for every “Like” Hellmann’s Canada receives, in 2011, Hellmann’s will donate an additional $1 to real food initiatives to a maximum of $10,000.
Finally we are being rewarded for eating delicious sandwiches! 
Eat good, do good. Repeat.