My Hawaiian nachos from Providence Park would have been perfect for the inspired by sports theme, but unfortunately I had already done that recipe. I then planned on making Olympic medals cookies but after a week of vacation eating sweets, I decided to go a different route. With the Olympics beginning I started reading about the food choice for the athletes in the Olympic village and saw some article that said somewhere between 600-800 baguettes would be made daily and then some amazing examples of baguette sandwiches on Instagram (think shaved truffles, etc). I obviously didn't have shaved truffle money in my budget so I decided to go with the Jambon Beurre with homemade baguettes.

I found a simple recipe for homemade baguettes and then of course messed it up due to vacation brain. I saw a trick a long time ago about using something like m'n'm s to help you measure the cups of flour your are using in a recipe. You're supposed to put out the number of cups in candy and then eat each candy as you put in a cup. I didn't have m'n'ms so I used tootsie rolls for the 6 cups of flour. But then I found unwrapping the tootsie rolls to eat each time was a pain with flour on my hands, so I started just moving them. I then added the water but the dough was really sticky and wet. I haven't made bread in a long time so I just figured whatever. Then I went to clean up and noticed one tootsie roll hiding behind the yeast bag. Did I forget to put the final cup of flour in or did I just forget to move it? 😩 The dough had to rise for 20 hours so I didn't want to wait 20 hours to see that I messed up, so I made another batch just in case!

Then came the time for them to rise. They both rose so fast and high I was worried about them exploding out of the bowls. I poked one of them a few times because it was about to overflow. They both thankfully didn't overflow.  

After the 20 hours, it was time to roll out and shape them into baguettes. Easy, right? 🙄 It was so sticky! I think I used my weight in flour to roll these baguettes up and the looked terrible. Fingers crossed they would rise and bake to look and taste okay. 

Baking was easy, but they still came out looking awful, not at all dainty and cute like the picture. Luckily they tasted great! I made one version of the jamon beurre with gruyere and one with brie. I'd make them again but make my baguettes much much smaller. See pictures below for before and after baking.

Rating: 7/10

Baguette Recipe Linkhere

Sandwich Recipe Linkhere