Classic baguettes from King Arthur Flour

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Notes about this recipe

  • Recipe Notes

    Can substitute instant yeast for active dry yeast.

  • anya_sf on February 03, 2021

    Made these again, this time letting the shaped loaves rise on the parchment so I wouldn't have to move them. That was easier, but the baguettes were flatter. I also spritzed them with water, which helped the color slightly, but the surface was still dull rather than shiny and they were actually less crisp. They were also a bit heavier than the last batch. I'll move onto another recipe.

  • anya_sf on January 31, 2021

    I left the starter out overnight and used the slower rise method (1 tsp yeast, 3 hrs) mentioned in the notes. The dough was very sticky, but not hard to shape with oiled hands and countertop. Due to the stickiness, I overfloured the couche and a lot of flour stuck to the bottoms of the baguettes, which looked rather odd. The baguettes baked on a sheet pan on a baking steel (the steel being too short). My slashing technique is terrible, so the loaves did not look that great. The crust also had a matte appearance; next time I'll spritz them with water (in addition to using steam in the oven). The baguettes had a crisp crust, excellent flavor, medium crumb with occasional larger holes. I will definitely try this recipe again, letting the loaves rise directly on baking parchment, and spritzing them as noted before, and hopefully slashing them correctly.

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