I think they came out quite good. I’ll have to try a real baguette soon
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Looks very promising from the outside! Do you have a picture of the inside?
No photos of the inside, sorry.
Mmmh, Kruste, mit Blutgeschmack.
Those look pretty good. Why are they not “real” baguettes? What temperature did you bake at? did you use steam in the beginning?
Why are they not “real” baguettes?
To avoid the risk of a angry crowd of French lemmings (such as myself 😠) immediately jumping at OP’s throat.
But, from the looks of it, it look pretty respectable.
I baked it at 250C then dropped to 210 after 20 minutes which is also when I removed the steam. I think for real baguette I have to use a different dough and use a different technique with poolish
Real Baguette is high-hydration wheat sourdough, right? But the flour is special, isn’t it? French lemmings like @[email protected] might know :-)
What did you use?
