Twisted Baguettes

This morning I'm going to give some twisted baguettes a whirl. I don't have much hope, since bread doesn't seem to work out in my oven (barring some very tasty Asiago-Cheddar Potato Bread I once tried as mini-loaves). I found the recipe on one of my new favorite food blogs, by a Swedish foodie -- you can visit her blog here.

I had to convert the recipe from metric -- so sensible! -- to American/imperial weights and measures. My frustration over our weights and measures, plus still being on Farenheit scale, is a whole other story.

Anyway, here's the "translated" and abbreviated recipe; we'll see how it goes!

Twisted baguettes
6 c. high-gluten flour
2 tsp. salt
600 ml. water (I'll figure that out, shortly)
0.9 oz. (25 g.) fresh yeast -- this has me a bit confused, as I only have quick-rising yeast packets that are about 1/4 oz. each. The Web site says each packet is enough to raise 4 c. of flour. So for this recipe, I would use 1 1/2 packets ... I think?

Mix water and most of the flour and work for 10 minutes in mixer with dough hook, adding flour as you go. Add fresh yeast and mix for three more minutes; add salt and mix for 3 more minutes. Cover bowl with plastic wrap and let rise for 4 hours. After dough has risen, pour onto well-floured surface (dough will be very wet) and do not knead. Gently shape with well floured hands into two soft baguettes, twisting gently to get shape. Place on a baking sheet prepared with parchment paper, dust with flour and let rise for another 30 minutes.

Preheat oven to 525 F (!! 275 C) and place a large pan of water near the bottom of the oven. Bake bread for ten minutes, then reduce heat to 400 F (200 C) and bake for 30 minutes more.

This "translation" of weights and temps sounds like it will be a disaster, doesn't it?

We'll see ...

Results (posted days later)

The bread turned out great! Amazing, it never does for me. I reduced the rising time by ... a lot! because I used quick rise yeast. And the baking time I reduced by almost 15 minutes. I think the crust would have been too thick and chewy if I'd baked it longer. I only used half high-gluten flour, but it was still good. Here are some photos (last one of my friend Shahzore enjoying a slice).