Re:The Perfect French Baguette
by wrycoder on Tuesday August 27, 2019 @10:14AM
(#20809769)
Wonderful. Quoting from the baguette recipe:
"The simplest breads are the most difficult to produce, and the baguette is high on the list of simple breads, in that it is made with a minimum of simple ingredients; there are no strong flavors that dominate, and it is above all the flavor of the flour that prevails. Properly made, it is magnificent, poorly made, it is bland and insipid. One of the more beautiful aspects of the baguette is the amount of crust it has. A finished baguette should have a rich, russet crust, crackling and fragrant -- don't underestimate the virtue of a bold bake. At the same time, the crumb should be creamy and aromatic, with a cell structure characterized by lots of random-sized holes, with translucent cell walls (if the holes are big enough to hide a mouse, though, your shaping skills need some attention)."
"The simplest breads are the most difficult to produce, and the baguette is high on the list of simple breads, in that it is made with a minimum of simple ingredients; there are no strong flavors that dominate, and it is above all the flavor of the flour that prevails. Properly made, it is magnificent, poorly made, it is bland and insipid. One of the more beautiful aspects of the baguette is the amount of crust it has. A finished baguette should have a rich, russet crust, crackling and fragrant -- don't underestimate the virtue of a bold bake. At the same time, the crumb should be creamy and aromatic, with a cell structure characterized by lots of random-sized holes, with translucent cell walls (if the holes are big enough to hide a mouse, though, your shaping skills need some attention)."