The password or e-mail address you have entered is incorrect.
Post a comment or question
The 3 comments already posted on this page
Hi,
As Tahiti is a part of France, I don't think that there is special baguettes in this lovely place, it's most probably classical French baguettes souvenirs you have in your memories (a kind of your own personal Proust madeleine maybe? :-). So the recipe on this site will probably be the good one. If you have difficulty to find T65 flour, which is quite a classical if you're out of France or Europe, you can use regular flour instead, the gap is small when you are starting.
Posted by jh april 19th 2020 at 10:09 n° 3
Hi all This is hopefully not too stupid a question, about a French (Tahitian) Baguette recipe I have been looking for, for years!
I was in Tahiti when 15yo, and apart from the obvious beauty and tranquility of this magnificent place remembered it for the most beautiful, crispy, fluffy Baguettes I had and still, have EVER tasted. Maybe it was the romance of the place, the freedom of being so young, but I recall sitting around a beautiful Tahitian family's home in "Little Tahiti", at a banana plantation, dipping this beautify Baguette into black coffee, I was in heaven.
I have been googling my life away to find the recipe for the Baguettes made in Tahitian bakeries, with no luck. I had found a recipe on this site, that used T65 flour which I can't find here in Australia at the moment. https://cooking-ez.com/four/recipe-french-baguettes.php Can I ask this wide audience, what their opinions are of the French Tahitian Baguette is like today, is it still how I remember it?? lol.
Does ANYONE have the recipe somehow gleaned from one of the bakeries from Tahiti?? Eternally grateful. and complete I would be, as I have just purchased a proper Baguette 4 roll oven holder, so I'm ready peeps :-)
Thanks in advance.
Posted by Stikxx april 19th 2020 at 09:19 n° 2
The Genoa Sponge recipe is absolutely first class and suits a novice well. I can manage a very acceptable Victoria Sponge but this Genoa recipe knocks the socks off the Victoria ones. The only problem I still have to overcome is keeping the tops level and even. With such a loose batter, I thought this would be taken for granted as a level product but it is not so far. Perhaps it is my fan assisted oven with a dodgy door? Many many thanks, this has made my day. P.S., I filled it with raspberry jam and cream....fantastic!
Posted by Indy-Jestion march 25th 2013 at 17:59 n° 1
The 3 comments already posted on this page
As Tahiti is a part of France, I don't think that there is special baguettes in this lovely place, it's most probably classical French baguettes souvenirs you have in your memories (a kind of your own personal Proust madeleine maybe? :-).
So the recipe on this site will probably be the good one.
If you have difficulty to find T65 flour, which is quite a classical if you're out of France or Europe, you can use regular flour instead, the gap is small when you are starting.
This is hopefully not too stupid a question, about a French (Tahitian) Baguette recipe I have been looking for, for years!
I was in Tahiti when 15yo, and apart from the obvious beauty and tranquility of this magnificent place remembered it for the most beautiful, crispy, fluffy Baguettes I had and still, have EVER tasted.
Maybe it was the romance of the place, the freedom of being so young, but I recall sitting around a beautiful Tahitian family's home in "Little Tahiti", at a banana plantation, dipping this beautify Baguette into black coffee, I was in heaven.
I have been googling my life away to find the recipe for the Baguettes made in Tahitian bakeries, with no luck.
I had found a recipe on this site, that used T65 flour which I can't find here in Australia at the moment. https://cooking-ez.com/four/recipe-french-baguettes.php
Can I ask this wide audience, what their opinions are of the French Tahitian Baguette is like today, is it still how I remember it?? lol.
Does ANYONE have the recipe somehow gleaned from one of the bakeries from Tahiti??
Eternally grateful. and complete I would be, as I have just purchased a proper Baguette 4 roll oven holder, so I'm ready peeps :-)
Thanks in advance.