A potato garlic baguette is similar to regular French bread but has a slightly chewier texture and the flavor is amazing. Since there is already garlic in it adding garlic butter just shoots it on up to… well you won’t have to worry about vampires for weeks.
This dough is slightly sticky and looser than most of the other bread doughs that I have here on Restless Chipotle. It will stick to your hand as you pull it out of the dough like in the images below.
When you form the baguettes you’ll just pull the dough together quickly and make it into a baguette shape. Don’t try to roll it out or you’ll have quite a mess on your hands. These loaves are not going to be perfectly rounded — they’ll flatten out a little. Don’t worry about it because the looseness of the dough is what is going to help the bread to have those big air holes in it. That’s a very desirable trait for this type of bread.
Using Potato Water for Potato Garlic Baguette
Potato water is merely the water that you would normally pour off the potatoes you cooked for dinner. It is a secret weapon when it comes to creating huge, fluffy loaves of bread because the starchy water helps the yeast to rise and it helps improve the texture of the bread. My bread loaves always rise much higher when I use it.
I don’t add salt to the water when boiling the potatoes because I don’t want the bread to be too salty. You can keep the potato water in the fridge for several days — just warm it to a lukewarm temperature before using.
Ready to give it a try?
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Nice to have
Baguette pans can make shaping the perfect baguette even easier. This one is a good quality, affordable, and is perforated to allow dough to circulate and ensure a crisp crust.