A Thicker Crusted Baguette? - Help wanted
Hello Fellow Bread Bakers,
I've seen some great looking bread on here. This is a great site. I really enjoy the challenge of bread baking and knead all my bread by hand. I think I always will. Not only is it really fun and my favorite part, but great exercise.
I am in search of the best homemade Baguette. True artisan style. I am longing for the kind of taste and texture you would get if you bought a warm fresh loaf in a Paris bakery, or at least as close as I can get.
I have been experimenting and learning more and more about the personality bread has.
I am interested in getting a thicker crust on my baguette. About half an inch if possible. I also would appreciate any help on getting the large irregular holes a true baguette should have.
Professional "Tried and True" methods are preferred, but if any of you have experience in this area, your help would be appreciated.
My view of the perfect Baguette:
- Half inch thick crisp crust
- Golden brown
- Network of large irregular holes
- Soft crumb
- A great strong sourdough taste
Thank you in advance, for any help you can give, BaguetteQuest