The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Spongy Baguettes

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nickk's picture
nickk

Spongy Baguettes

My baguettes have a beautiful crust and the inside has great bubbles but is slightly spongy. How do I get that soft texture?

flournwater's picture
flournwater

What's the internal temperature when you remove them from the oven?

nickk's picture
nickk

They appear done.

flournwater's picture
flournwater

Sorry, Nickk, looks can be deceiving.  I'd recommend you get an instant read thermometer and make sure your baguettes are between 200 and 205 degrees in the center of the loaf before moving them to the cooling rack.


Some bakers I know work within a range of 195 - 210 but I think if you stay in the mid-range noted above you'll have a better idea of what (if anything) might be causing your problem.

nickk's picture
nickk

yes I baked them for 35mins