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New here/Baguette advice.

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New here/Baguette advice.

freshnlow | Nov 8, 2011 07:24 PM

Hello everyone,

This is my first post on Chowhound and tonight was my first attempt at baking French baguettes. They came out really well but were a bit too dense. I really love the crispy-on-the-outside, soft-and-lite-on-the-inside style that is common in France as opposed to the bigger, denser style frequently found in the States. Any advice you can offer to achieve this style will be greatly appreciated.

Cheers!
-Gabriel

 
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