July 5, 2018 - 6:08pm
Baguette Crust
I made some baguettes tonight using Peter Reinhardts formula. Followed it pretty much straight up.
Overall they tasted great and the interior was fantastic. The crust was a bit lighter than I hoped it would be. If I want a darker tastier crust, should I have left the oven at a higher temperature for longer than recommended or kept them in the oven longer at the lower temperature? The interior was at 205 when I pulled them.
Thanks!