The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baguettes made at home

danmerk's picture
danmerk

Baguettes made at home

I mastered the boule and use the Dutch oven method to get the crust perfect.

how does one make a baguette in a home oven? I do not have A baking stone that is square or long enough. Can I use a tray?

Wannabe's picture
Wannabe

Not sure about the tray, but you will definitely want to add something to retain the heat when the oven door is opened. After pouring over many of The Fresh Loaf discussions (though no where close to all!) I settled on the 21-lb cast iron griddle from Katom (https://www.katom.com/067-1016905.html).

It took a little over a month for mine to arrive, but offers a decent baking area (16 x 19") for around $30. I can load 4 baguettes long-ways across the griddle. Does an amazing job on thin-crusted pizza too. I've discovered that it is practically indestructible and very easy to clean too.

1.       To know, perceive, understand, knowledge, understanding (1:2,4,5,6) בין (ha-bin)

a.       Hiif’il, infinitive, construct (1:2,6). Nif’al, participle, masculine, singular, absolute (1:5,6)

b.      The learned man will master interpretive skills (Fox 63)

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Wannabe's picture
Wannabe

Ooops! Sorry about the extra info pasted into my comment. Can anyone explain how to edit a posted comment?

alfanso's picture
alfanso

sign in.  go to comment to be edited.  click "edit" in lower right corner of comment box.  edit your comment.  click "preview" button to review changes as they will look when posted.  when finished click "save" button.

alfanso's picture
alfanso

one idea is to use these tiles - unglazed.  measured correctly, they can cover an entire baking rack in the oven.  Available at many landscape, or tile or big hardware store's backyard section.  They typically come in a few differing square sizes.  They may have to be cut down to fit.  Cutting them down to size may take a wet saw, not something that most folks own.  But they are very inexpensive, flat and retain a lot of heat.  The thicker they are, the more of a heat sink they are.  This is what I use.

alan

dabrownman's picture
dabrownman

or so and only slash them 3-4 times instead of 5-6 like a real 24" baguette - not that mine end up looking like real baguettes.. GThey make really cool baking metal pans for baguettes in the home oven that work well, but they are expensive,

BobS's picture
BobS

I proof them seam side down on a piece of parchment atop a thin board slightly deeper than my stone, then just slide them, parchment and all, onto the stone.