I honestly thought the bread would end up tasting like seafood but surprisingly, it didn't. This is a perfect recipe for Lent, even though the holiday has passed for this year because when I think of Lent, I think of fish fillet sandwiches from McDonald's(don't ask me why!), so I thought this recipe would be perfect for my family's Easter gathering!
Even though the baguettes weren't long and thin like the traditional kind, it was s hit with my relatives, with the baguettes tasting just like a baguette should: yeasty and crispy.
I decided to switch things up and have someone who isn't my dad try my food- my aunt Renee tried the bread and she couldn't guess the baguettes were made with seafood stock! To be honest, I don't think anybody could ever guess the baguettes were made with fish. Knowing me, she thought I made the bread with worms or insects. Aunt Renee was surprised that the baguettes, made with seafood stock, tasted really good!
I had a lot of baguettes left over so I froze some of them and refrigerated a couple of them for short-term consumption.
To freeze baguettes:
Wrap each slice in aluminum foil. Put however many slices you want to eat a time in a Ziploc bag and freeze. They're good for up to 8 months.
To reheat baguettes from frozen state:
Cook each slice in the aluminum foil in a 300 degree Fahrenheit oven for 10 minutes.
To reheat baguettes from refrigerated state:
Follow the directions to this link
You will need:
For the cooking equipment:
A stand mixer(very helpful)
1-2 large bowls
A wooden spoon
A bench scraper
Nonstick cooking spray
A rolling pin
1-2 large baking sheets
For the baguettes:
3 cups all-purpose flour
3/4 cup bread flour
1/2 cup rice flour
1 tbsp. Crisco shortening
1 1/2 tbsp. powdered milk
1 tbsp. instant yeast
1 3/4 cups seafood stock
2 1/2 tsp. granulated sugar
2 1/2 tsp. kosher salt
Olive oil to brush on top of the baguettes
1. Put the first 6 ingredients into a large bowl and mix all the ingredients up using a wooden spoon in a large bowl(it's more durable than a metal spoon, especially for mixing dough) or a stand mixer if you have one. While mixing the ingredients up, you want to break up the shortening using the butt of a wooden spoon.
2. Heat the seafood stock in a microwave-safe container for 30 seconds, or until it's heated to 115 degrees Fahrenheit. You want the stock to be warm the touch; any hotter and the yeast will die off.
3. Mix the stock into the flour mixture. Mix everything together until you get a dough that shines. This step could take at least 10 minutes.
4. Mix the sugar and salt into the dough.
5. Spray a clean, dry, large bowl with nonstick cooking spray. Transfer the dough to that bowl. Scrape any stuck dough with a bench scraper.
6. To make your proofing box, preheat an oven on the default setting(mine was at 350 degrees Fahrenheit) without the oven light on for 2 minutes. Then stop preheating the oven and turn the oven light on.
7. Cover the bowl with the dough in it with plastic wrap. Place the bowl in the oven/proofing box and let the dough proof(grow) for 30 minutes or until it has doubled in size.
8. Flour a surface like a countertop and scrape the dough onto it. Using a bench scraper, cut the dough into 3-4 pieces.
9. Roll the dough into a rectangle shape using a floured rolling pin. Roll the dough into a cylinder shape and stretch it. Fold the dough again(optional).
10. Put a piece of parchment paper on a large baking sheet. Spray the parchment paper with nonstick cooking spray. Place each baguette onto the baking sheet.
11. Repeat step 6 and place the baguettes into the oven/proofing box to let the baguettes proof(grow) for 40 minutes, or until they've doubled in size.
12. Brush each baguette with olive oil. Cut 4 diagonal slits on the top of each baguette.
13. Bake the baguettes in a 425 degree Fahrenheit oven for 10 minutes. After 10 minutes, leave the oven door ajar with the handle of a wooden spoon. This will enable some of the steam to leave the oven. Cook the baguettes with the oven door ajar for an additional 10 minutes. Bon appetit!