Baking a good loaf of bread, much less a baguette is a challenge at which I've failed more than I have succeeded.
It is a science, an art and an instinct (I think) that has to be cultivated patiently with hours of practice. It is actually just simple chemistry between flour and yeast but the weather, the quality and insistency of the flour (which varies across brands and countries), the temperature temperaments of ovens and even the altitude of the place decide the character of bread. For me, baking bread is a bit like solving a cryptic crossword. Read recipe 4 hour baguette Like this learn and try new recipes with Quinchtell |
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