Very excited with how these baguettes came out (both looks and taste). Fairly new to bread, this my 4th attempt at these.
Very excited with how these baguettes came out (both looks and taste). Fairly new to bread, this my 4th attempt at these.
by dragonflyzmaximize
10 Comments
HenryKjnr
So good! I want! Bravo.. Did you eat them all in one go? I would have, this is why I had to stop baking/can’t have nice things.
dragonflyzmaximize
Think I should technically say demi-baguettes bc of the size, just easier to do on my smaller pizza stone (and easier to form) – still excited though. If anyone has any recommendations about getting a darker color (I’m going to try diastatic malt powder next time) or more of a crunch (I do the boil water, put it at pan at bottom method for crust) would love to hear them!
Here are some of the first ones I tried, getting much better looking/tasting with each bake: https://imgur.com/a/OOrShPr
These look fantastic, particularly for short time baker. Diastatic malt powder may help with browni, but start with a small amount, it can make dough gummy and harder to work with. Have you tried baking at higher temperature? Keep going, these really look great.
RichardXV
Perfection. How did you steam them in the oven?
YouCantArgueWithThis
This is magic! Baguette on the outside and ciabatta on the inside!
Dilv1sh
They look amazing! Congratulations!
hydrokronix
Would you share the recipe please? These look incredible! 😄
dz1n3
What level hydration was that? Great crumb!
RutabagaConscious723
WOW those look perfect!!! Those air bubbles Holy cow!
10 Comments
So good! I want! Bravo.. Did you eat them all in one go? I would have, this is why I had to stop baking/can’t have nice things.
Think I should technically say demi-baguettes bc of the size, just easier to do on my smaller pizza stone (and easier to form) – still excited though. If anyone has any recommendations about getting a darker color (I’m going to try diastatic malt powder next time) or more of a crunch (I do the boil water, put it at pan at bottom method for crust) would love to hear them!
Here are some of the first ones I tried, getting much better looking/tasting with each bake: https://imgur.com/a/OOrShPr
Recipe here, it’s Claire Saffitz’s: https://cooking.nytimes.com/recipes/1024403-classic-baguettes?smid=ck-recipe-android-share
These look fantastic, particularly for short time baker. Diastatic malt powder may help with browni, but start with a small amount, it can make dough gummy and harder to work with. Have you tried baking at higher temperature? Keep going, these really look great.
Perfection. How did you steam them in the oven?
This is magic! Baguette on the outside and ciabatta on the inside!
They look amazing! Congratulations!
Would you share the recipe please? These look incredible! 😄
What level hydration was that? Great crumb!
WOW those look perfect!!! Those air bubbles Holy cow!
Hi, great work they look lovely