1. Home
  2. Baking Crafts
  3. French Baguette Thick Crust

French Baguette Thick Crust

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
Reply to
Thomas H. O'Reilly
Loading thread data ...

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

Reply to
Roy

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

Reply to
Thomas H. O'Reilly

InspirePoint website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.