Bakery-style French baguettes from The New Cooking School Cookbook: Advanced Fundamentals (page 546) by America's Test Kitchen

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Notes about this recipe

  • Fyretigger on February 17, 2024

    Produces 4 great tasting 15" baguettes. I made technique mistakes and they still came out great with wonderful crisp crust and open, tender structure. Flavor improves with slow fermentation of the dough in the fridge, and instructions have you working with the dough in two portions, making two baguettes at a time. So from one recipe, you can have fresh baguettes twice over a couple of days. The next time I make Banh Mi, it will be on homemade baguettes.

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