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.

  • CuddlyCassowaryOP
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    4 months ago

    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).

    • stormdelay@sh.itjust.works
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      4 months ago

      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!

      • CuddlyCassowaryOP
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        4 months ago

        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!

      • CuddlyCassowaryOP
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        4 months ago

        Awesome! Thank you. It was crazy to me how controversial a topic it was when I searched it. And like I said, the photos were quite varied. I appreciate the opinions of the French experts (you)!