First Baguette - Tips Needed!
Well, I've been bitten by the baking bug and have made my first loaf ever, a baguette from the Crust and Crumb cookbook that turned out way better than I expected. While I'm pleased with the results, I noticed that the baguette wasn't nearly as crusty on its underside. I'm thinking that not having a cooking stone or a baguette pan kept the underside from developing properly. But perhaps there is another reason? Any tips here would be greatly appreciated. Also, as seen in the photos, the inside was a bit dense, a bit chewy. I may have over kneeded or distrurbed the inner air pockets somehow? What would cause this?
Either way, for a first effort I'm quite pleased and am glad to be a part of this great community!