Is It A Baguette Or A Ficelle?

This was my first "baguette" using the batch of dough I made from the basic recipe in my new "Artisan Bread in Minutes" Craftsy course. (See previous post).

I think that, technically, to be called a ficelle it should be longer, but it's really too thin to be a baguette. A baguettine, maybe?

It was really delicious, and crunchy, and the crumb was both creamy and full of gorgeous holes.

My only complaint is -- and I can't believe I'm writing this -- it was a too salty. At one point during a demonstration, Zoë François does say she likes a lot of salt. I like salt too, but next time I'll cut back a bit.

The recipe is exactly the same as the original Artisan Bread in Five Minutes a Day:

  • 2 lbs flour 
  • 3 cups lukewarm water 
  • 1.5 TB instant yeast
  • 1.5 TB kosher salt
You mix it roughly, then leave it for two hours at room temperature. When it looks like this

you cover it loosely, put it in the fridge, and leave it at least overnight, and up to two weeks.


I used the local Co-Op Store unbleached all-purpose flour that I buy in 25-lb bags for less than $10 when it's on sale (which is often). I buy the yeast at the bulk store, in a 1-lb vacuum pack, for $5. So the cost for this 6-oz loaf was about 50 cents. The surprise is that the yeast costs more than the flour, and that's for a bulk purchase. Worth thinking twice before buying yeast in those individual envelopes, isn't it.

I had the whole thing for lunch with some homemade cultured butter, some old cheddar and a salad. Life is good.

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