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.
this post was submitted on 14 Nov 2024
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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).
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!
Ooh, thank you! It’s actually not soft, and crumbles nicely when broken. I’ll take better photos (action shots!) next time. Your photo example is quite helpful!