I've been baking for about 3 weeks, and have been trying to really hone in on a great baguette for sandwiches.
Would love feedback and thoughts for how to improve upon the ones I made last night! (See photos)
I used 155g per baguette, and was aiming for about an 8" roll. I went with a more intensive mix this go.
This was my first time using my baking stone, which I pre-heated to 500 degrees, and then I baked them for about 22 min in 450 degree, without convection.
I had a pan of water at the bottom of the oven, and then also sprayed the oven for steam, but I think I could have sprayed more.
The baguettes in the back seemed to particularly darken, and the bottoms, even with the stone, stayed fairly light. Some of the baguettes were slightly doughy on the inside.
I still ate three of them for dinner.
They were too close together in the oven. The stone needed more pre heating and also placed lower in the oven for a more even bake. Did you slice them before they had completely cooled down?