French Baguette Thick Crust

May 16, 2005 2 Replies
T

Just made my first attempt at the classic French Baguette. Used the King Arthur recipe 1:1 ratio on poolish, and 2:1 ratio of flour to water in the recipe, which I checked is a classic type recipe. They turned out mostly correctly, even down to the crunchiness, for which I'm thankful; however, the crust is quite a bit thicker than I remember Baguettes usually being. Any ideas on how to get a thinner crust on future attempts. I've pretty good experience with several types of breads, but this is my first baguette.



Thanks in advance for any advice.



T

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R

Maybe you baked at consistently high temperature in your total baking time.. In addition You should use a medium protein flour such as all purpose not the bread flour. Roy

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T

You may be on to something Roy. My oven is so far off from the dial that I use an oven thermometer which I couldn't see once I put in the bread. I turned the dial down a bit, but I probably should have been a little more radical. The flour was as you suggested, but the high temperature bit is probably right. I'll try it again and follow your suggestion. Thanks, T

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