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Part one of my “Now That’s Italian!” cook was baking some bread for garlic toast. I started out by making up some dough for baguettes the night before. Here it is after proofing overnight.

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I scooped this out onto my well-floured pastry mat and formed it into a ball. I then cut this into thirds and formed each third into a long loaf shape.

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I covered them with a flour sack towel and let them proof an additional 90 minutes.

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I then took each loaf and placed it into my new baguette pan.

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I place this into my 450 degree oven and baked for 20 minutes. Here is the results.

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Here it is cut up and toasting on the kamado this first time before spreading on the garlic and parsley infused butter and some Parmigiano Reggiano.

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Nice. Where did you get that baguette rack? I used those when I worked in the Publix Bakery for Cuban and French breads.

Thank you Cue. I looked high and low for one at a local store but no luck so I had to resort to Amazon.

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Tres Bon!!!

 

Great looking bread for your garlic toast.

 

Good job on the baguettes for the garlic bread. Your baguettes look very good.

 

Looks tasty!

Thanks everyone. Today I use 1 baguette for a sandwich. It was very good for this.

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