Home Cooking 4

Baguettes pt. 2

freshnlow | Nov 13, 2011 04:35 PM

Okay gang, I ditched the last recipe and used Peter Reinhart's this time. The bread came out delicious and I definitely improved on the shape and flavor but the exterior is off and the interior is much more dense than I'd like. Still trying to obtain the classic French stye/the ones seen in his recipe ( http://www.applepiepatispate.com/brea... ). Any ideas on what I did wrong?

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