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Tag Archives: baguettes
I have previously written of my attempts to steam baguettes in a home oven. Steam produces nice “ears” and a glossy, caramelized crust similar to what you’d get from a professional bakery. You can closely replicate the effect for batards … Continue reading
Big, lacy holes are a right of passage in baguette making. Big holes in baguettes mean an airy, well-made loaf with a chewy, tasty crumb. Contributing factors to big holes may include very high hydration dough, extremely careful dough handling, … Continue reading