Two of this week's baguettes
Two of this week's baguettes
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 like that the one on the left is uncircumcised
As a pedantic French, I can tell these are not quite right. Crust should look more rough, puffy, not sure how to explain it right... Anyway, I certainly wouldn't do better myself. Keep it up and have fun !
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
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!
Those look yummy!