[MUSIC PLAYING]
FELICIA DAY: So for this month, I guess I'm in a
fantasy mood.
When am I not in a fantasy mood?
But I was on one of my favorite cooking blogs, that I
like to look at pictures--
Wild Yeast Blog--
and she had a dragon tail baguette,
which is like, hello.
And I've never made bread before, which I understand
involves steps.
ROBIN THORSEN: Right.
FELICIA DAY: So let's do it.
ROBIN THORSEN: It's a process.
FELICIA DAY: Our first step is to make--
to ferment some poolish.
ROBIN THORSEN: Here's the thing about that word.
I've never heard of it.
FELICIA DAY: Me neither.
I have no idea what it is.
Basically this is a pre-ferment step.
I had no idea.
I just thought you made bread and put it in the oven.
ROBIN THORSEN: Me too.
FELICIA DAY: So learned me.
So we need flour.
And then we're going to do equal part water.
And then the last ingredient is a pinch of yeast.
ROBIN THORSEN: That seems like a big pinch.
FELICIA DAY: Combine.
Cover and let ferment for 15 hours.
ROBIN THORSEN: 15 hours?
FELICIA DAY: I'll see you in the morning.
ROBIN THORSEN: I'll come back.
I'll come back, apparently.
FELICIA DAY: Robin, hey, what's up?
ROBIN THORSEN: What's up?
FELICIA DAY: Did you go to sleep?
ROBIN THORSEN: I spent 15 hours living the dream.
FELICIA DAY: So, hey guys, we're back.
15 hours later, and our poolish is--
ROBIN THORSEN: Every time--
FELICIA DAY: It's pebbly.
It looks like I would not want my thighs to look like.
So the next step after our poolish has pebbled is to mix
it in with our other ingredients.
So we have flour, water, instant yeast, salt.
Now the recipe calls for diastatic malt powder.
But I couldn't find that in town.
You have to order online, and I didn't plan
ahead enough for that.
So I got something else with malt in it.
So if something goes wonky it's probably--
ROBIN THORSEN: It's the lack of malt.
FELICIA DAY: Let's just stop talking.
To me, this looks like dough.
ROBIN THORSEN: It already looks like dough.
FELICIA DAY: So it already looks like dough.
ROBIN THORSEN: For 15 hours, it better look like dough.
FELICIA DAY: Get all of it in there.
Don't waste any poolish.
ROBIN THORSEN: We don't want--
FELICIA DAY: One ounce of poolish wasted is--
ROBIN THORSEN: Is what?
FELICIA DAY: I don't know.
I can't think of anything funny.
Mix on low speed.
We're going to put it on slow spe--
[SHOUTING].
ROBIN THORSEN: That's a lot of poolish wasted.
FELICIA DAY: OK, [INAUDIBLE].
ROBIN THORSEN: So we're just going to continue.
FELICIA DAY: So we're going to mix this until there's a low
to medium level of gluten development.
ROBIN THORSEN: Gluten development?
FELICIA DAY: I have no idea.
It doesn't look good.
I need more water.
I'm going to put this 10% in.
ROBIN THORSEN: I mean, did you--
FELICIA DAY: It's not congealing.
ROBIN THORSEN: Maybe put 8%.
Poolish.
FELICIA DAY: It looks really watery.
And now we need to transfer this dough to a
lightly oiled container.
ROBIN THORSEN: Which we've done.
FELICIA DAY: We lightly oiled that.
And-- oh my god.
We have to cover and firm it at room temperature for an
hour and 15 minutes.
You want to go home and get dressed, and then?
ROBIN THORSEN: Right.
But I wish that in the email that you sent me, maybe you
could've said, this is going to be
about an 18-hour process.
FELICIA DAY: I didn't know.
I didn't read that far.
I just was like, let's make some bread.
Hey, look.
It looks doughy.
ROBIN THORSEN: It does.
FELICIA DAY: Definitely oil your--
look at that.
Hey, it's dough.
ROBIN THORSEN: What kind of knife is that?
FELICIA DAY: Its a bread knife.
See.
ROBIN THORSEN: But this is dough.
It's not really bread yet.
FELICIA DAY: Yeah, you're right.
So we're going to form it into a cylinder.
ROBIN THORSEN: Looks like a slug.
FELICIA DAY: It does not look like a slug.
It looks like a--
ROBIN THORSEN: I mean that--
FELICIA DAY: In a good way?
ROBIN THORSEN: In a good way.
FELICIA DAY: After you form the cylinders, cover it, and
let rest 20 to 30 minutes.
OK, it's been 20 minutes.
Shape the dough into baguettes, and plate them in a
lightly flared couche.
ROBIN THORSEN: Excuse me?
FELICIA DAY: It says couche.
ROBIN THORSEN: Poolish and couche?
What kind of bread recipe is this?
FELICIA DAY: How is your dragon tail happening?
ROBIN THORSEN: [INAUDIBLE]?
Maybe we shouldn't do that so much.
FELICIA DAY: Yours has a--
ROBIN THORSEN: Let's not.
FELICIA DAY: Yours has--
ROBIN THORSEN: Look.
FELICIA DAY: So we're going to let this rest
an hour and 15 minutes.
Do you want to go to lunch?
You were here yesterday, right after lunch.
ROBIN THORSEN: Yes.
And you're going to purchase lunch.
FELICIA DAY: OK, I'll buy you lunch.
I'll buy you a baguette.
ROBIN THORSEN: I have stuff to do.
FELICIA DAY: All right.
So we'll be back.
ROBIN THORSEN: Your treat.
Love it.
FELICIA DAY: Oh yeah.
Meanwhile, we needed to preheat the oven.
Robin, don't leave without me.
OK, this is the step before it goes in the oven.
Yes, I promise.
OK, let's see.
Voila.
Hey, they look puffier.
ROBIN THORSEN: Wow, they do.
FELICIA DAY: OK, so I'm going to go like this.
ROBIN THORSEN: Don't cut yourself.
This worries me.
FELICIA DAY: OK, look.
And then I pull it over.
And I make a dragon tail.
So let me do another one.
This isn't-- this should not be this--
I'm going to take that.
And look, it's a dragon tail.
You see it?
ROBIN THORSEN: Uh huh.
FELICIA DAY: You see it?
ROBIN THORSEN: Yes, I see it.
Look at that dragon tail.
FELICIA DAY: Look.
This, my dragon.
My dragon has weight issues in his tail.
[INAUDIBLE]
This is why I buy bread.
This is not how we're supposed to do this.
We're supposed to have one of those--
No, this is not what you're supposed to do.
ROBIN THORSEN: Maybe extend it.
FELICIA DAY: This is not what you're supposed to do.
I'm ruining our dragon tails.
This is the frantic part.
I don't like it.
ROBIN THORSEN: I know.
This is another--
FELICIA DAY: 17 minutes.
ROBIN THORSEN: 17 minutes.
FELICIA DAY: OK, 18 hours later, we have some bread.
ROBIN THORSEN: This is a big feat that we've accomplished.
FELICIA DAY: We're so proud of ourselves.
I've never made bread before.
Have you made bread before?
ROBIN THORSEN: Never.
Wow.
FELICIA DAY: Look, it's--
ROBIN THORSEN: It's bread.
FELICIA DAY: OK, let's try it.
It's good.
It's really good.
ROBIN THORSEN: It tastes like bread.
FELICIA DAY: If you guys make dragon tail bread, or if you
want to just interpret what you think dragon tail bread
should look like in some kind of way, artistic way, just
send it in.
ROBIN THORSEN: Send it in.
FELICIA DAY: See if you can do better than this.
Right?
ROBIN THORSEN: That's cool.
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