I've been using Julia Childs' recipe for French baguettes and baking the dough in a French baguette pan. When I take the baked loaves out of the oven, they are always "hollow" sounding and the crust is nice and crispy. But once they are cooled, the crust goes soft on me and loses that ideal crunchy crust.
If I reheat the loaves in the oven for about 10 minutes just before serving, the crust is once again crispy, and the interior is still moist and flavorful.
Is this normal? Or am I doing something wrong? I'm happy to eat the bread hot and crisp, but I'm wondering if I should be doing something differently to get that crispy, room-temperature baguette like from a boulangerie.
Thanks for any help or tips.
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