So many things can be said about my talented father. He is a master plumber and second to none in his trade. He’s known as the plumber’s plumber because techs from other companies regularly call him up for troubleshooting advise. We call him “MacGyver” in my family because he is always able to fix or find a solution to everything. My father has always been my inspiration and is influence behind my desire open a restaurant.
I always wanted to be just like him. He seemed to be able to do EVERYTHING! He is a talented painter, he has made faux marble tables that looked flawless, he speaks multiple languages, can play the piano and harmonica, oh and the man can cook!
One of my favorite memories would probably not be one of his. Many years ago, when I was a child, my family was struggling financially. My parents never let us know how bad things were and were always very positive. They always found things for us to do that were cheap but a lot of fun. They encouraged us to use our imagination and play. We couldn’t afford to eat out and we really wanted pizza. My dad, being the talented man he was, learned how to make french bread. He was able to create a gourmet meal out of literally nothing and he found away to make us pizza using his French bread dough. To this day, it is hands down the best pizza I have ever eaten.
I remember he would wake up early before we went to school to make the bread. He would proof the dough in the dish washer (weird! But it worked) then he would bake it right as we were getting up. He would serve his crusty, warm baguette with a little bit of butter, and put it in a brown paper bag for us to take with us on the bus. When we would get on the school bus, though we weren’t the rich kids, we were the envy of the bus! Kids would line up asking my sister and I for a bite.
Neighborhood kids nick named him “Generous George” in reference to a well known pizzeria that was near by at the time.
This recipe is so special to me because it holds so many bitter sweet memories. I’m so proud that I was able to feature my dad actually making the bread in the video above.
Recipe Below:
Recipe by: Sarah DeVight
| Cook Time: 15 Minutes | Prep: 1 Hour | Makes: 8-10 Loaves |
| INGREDIENTS 1 kg bread flour plus 21 g dry active yeast 18 g salt 3 cups warm water STEPS 1.) Pour flour on table and create a well in the center. 2.) On opposite sides of the well, add yeast and salt. 3.) Slowly add warm water and begin to mix the yeast and water together then slowly mix in the salt. As you mix the dough, continue to add the water little by little. 4.) Once you are able to form a ball with the dough, start kneading. 5.) Add very little extra flour, just enough to keep the dough from sticking to the table. 5.) Knead for about 6-8 minutes, then cover with a cloth and allow to proof in a warm area. 7.) Once the bread has proofed, it should have doubled in size, this usually takes about 30-40 minutes. 8.) Cut dough into sections, about 4-8, depending on how large you want it. 9.) Roll each one into the shape of a baguette by pressing the dough with your thumbs then rolling it towards you until it takes nice long shape. 10.) Fold parchment paper into an accordion shape to hold each baguette while it proofs for a second time. Lightly flour and add your shaped dough. 11.) Cover and allow to proof for another 30-40 minutes. 12.) Pre-heat your oven to 500 F and place a pan of water on the bottom rack. This creates steam in the oven and creates beautiful crust. 13.) Bake baguette for 15 minutes. 14.) Allow to cool for at least an hour before eating. Believe it or not but bread tastes best a few ours after coming out of the oven. I like to wait about 3 hours and then reheat it. |
