siblingbakery

Ashley: French Bread (Baguettes)

This was my first time making baguettes. The baguette fresh out of the oven was amazing, with a super crunchy/flakey/crumbly crust. Sadly the next day the crust had greatly softened, so if you’re going to make baguettes I would recommend making them on the day you want to eat them. As for the texture of the inside, it’s chewy – which I like. But I’m not sure if it’s supposed to be more airy?

I had some issue with the shaping of the baguette. I opted to do the method where you roll the dough into a long rectangle, then roll up the long side slowly, sealing the dough after every roll – if that makes sense. This was fine for the most part but you could see the coil of the roll in the finished bread at the ends, and on the outside seam it split a bit. This didn’t really bother me but in the future I’d try a different shaping method. Also, the full recipe was supposed to make 2 baguettes, and I halved it and got 2 baguettes that were the length of my cookie sheet, which is almost the width of my oven (I need a bigger oven!) But I don’t think you could make a full length baguette as they describe it to you in a regular size oven anyway.

The best way to eat bread… fresh out of the oven, with butter.