A couple of weeks ago, I waxed rhapsodic about a small boule I baked using the techniques in Artisan Baking in Five Minutes a Day. The rest of that batch of dough became a small baguette to eat with another dinner. Immediately upon ridding the container of batch one, I mixed up batch two and plopped it in, ready for the next baking adventure. That turned out to be banh mi (Vietnamese sandwiches). Although my baguette was not "authentic" (made with rice flour, although I've read some comments online that strongly suggest not worrying about the rice component and just going with nice, crusty bread) it sure was pretty:
No, the heart shape wasn't intentional. I always have issues making a round pizza. My hands activate the gluten in dough with the slightest touch so I'm usually wrestling with it. And lose.
It. Was. Amazing. While it was baking, it perfumed the house with the most wonderful sweet aroma that lasted for hours and hours. It was a cold and nasty day, typical of the weather we've been having recently, and every time I came in from walking the dog, I was greeted by the sweet perfume of brioche.
I can't recommend Artisan Baking in Five Minutes a Day enough. I'm not a big fan of hyperbole, but I can almost say that the book changed my life. It certainly has changed my bread-eating ways for the better.