Ooooh! Looking forward to this!I make a mean baguette myself!Will you be covering sourdough?Can't wait... :-)
Here as well, I give it a shot yesterday and failed miserably
Can't wait for this one! :)
Excited...I've had a baguette pan for years. I tried making baguettes but w/o success. Can't wait for your video recipe. By the way, tonight we are having your meatless meatballs for dinner. I make them slightly larger and flattened a bit so as to fit slider rolls. Add tomato, onion, lettuce, ketchup and mustard...and voila--meatless sliders. Your recipes are greatly enjoyed...even my kids watch and rewatch the videos and want to try them. Thank you!
Well, I tried this recipe yesterday with mixed results. I love its simplicity. The color, crust and taste were very good, but I didn't get the spring and light crumb I expect in a baguette. I fermented for about 7.5 hours and shaped because the dough had doubled. Was this my mistake? Should I have allowed the full 12 hours before shaping? Thank youA. Gordon
Well, I have to say that the taste and the texture are great but cooking these baguettes at 550 was not a great idea: after 13 minutes, they were burnt on the bottom and I had such a hard time to get them off the pan that they were broken in pieces! And I had put flour and corn meal beneath my baguette, sprayed them every 5 minutes and put the oven at 525 because my oven doesn't go at 550 degrees! If it did, I think perhaps the firefighters would have come to my home! Anybody else had issues with burning the baguettes? Next time, I'll start at 450 degrees. Great recipe still!
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