The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First Baguette - Tips Needed!

mizrachi's picture

First Baguette - Tips Needed!

Hi All,


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!



xaipete's picture

Hi Miz. I think your baguettes looks pretty good--I've turned out some that weren't half as appealing as yours look.

On the underside: I bake on a stone and I think that definitely helps with the bottom crust. On the crumb: hard to say why it isn't more open, but a general comment might be to handle/shape the loaves more gently next time--you don't want to degas them anymore that is necessary to get them in the right shape.

There was a video link posted today which shows how to shape.


ques2008's picture

very nice baguettes.  i wouldn't think it was your first time. :)

Jamestuk's picture

Make sure you handle the dough with care after its kneading, and also check use used the right amount of water.

They look great on the outside though!

althetrainer's picture

They sure turned out great.  Now I want to try making some.