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.
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.
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!