I’m having fun tweaking things now, but I think I’ve got the basics mostly figured out. I’m in Denver, so the altitude and dryness play a role.
I’m having fun tweaking things now, but I think I’ve got the basics mostly figured out. I’m in Denver, so the altitude and dryness play a role.
I’m not sure we can get the right flour here (at least not without going to a lot of expense). These are a mix of bread flour and whole wheat flour. They have only flour(s), water, salt, and yeast. When baking, there’s a pan of water in the bottom of the oven, plus a crust spritz partway through.
If you happen to know of any reference photos that show what the ideal looks, that would be great! When I search for “perfect French baguette,” the results are all over the map (heehee).
This video has some good examples of “perfect baguette” How French Baguettes Are Made In Paris | Regional Eats | Insider Food
Awesome! Thank you. It was crazy to me how controversial a topic it was when I searched it. And like I said, the photos were quite varied. I appreciate the opinions of the French experts (you)!
I have to concur with my countryman, there’s something weird about the texture of the crust, it looks very soft I think? Here’s a picture of what I would consider a normal looking baguette (some people will like it baked more, with harder, browner crust, others will like it “whiter”) https://images.app.goo.gl/7hcLMgpGzyjTo7Rv5
Best of luck on your journey to the perfect baguette!
Ooh, thank you! It’s actually not soft, and crumbles nicely when broken. I’ll take better photos (action shots!) next time. Your photo example is quite helpful!