Submitted by hydestone on January 6, 2012 - 5:28pm
I am looking for a basic crusty on the outside, soft on the inside baguette.
I have no experience making baguettes and am looking to get started with them. I'd like to be able to make a dozen or so a week for sandwiches or with soup.
Any suggestions for a good starter baguette?
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I would use Jeffrey
I would use Jeffrey Hamelman's poolish recipe from his book, Bread. This is a good solid recipe that works and works quite well.
Be prepared for the challenge presented by this seemingly simple little loaf as the baguette will demand that you perform each and every step with the utmost care or your final product will be lacking.
Jeff