I have tried every Baguette, French bread, Italian bread recipe I could find and my loaves still look horrible. Can't figure out what I am doing wrong.
Are you steaming the oven?
Yes, I have a pan underneath, and spray the interior every 30 seconds 3 times, then lower the temperature. Been using Peter Reinhart’s book.
I'd say skip the spraying, that just makes the oven lose heat (and the steam).
Thank you, I will start a batch tonight and see what happens tomorrow.
Electric or gas oven?
Also possible: using a North American (US/Canada) recipe (such as Forkish, Robertson, Reinhart, Hamelman) with flour that is not grown in North America.
Trying to use a North American recipe with EU, UK, Asian, or South American flours, can necessitate some adjustments to hydration, rest/soak times, and how gluten is developed.
I have tried Reinhart’s, and Hamelman’s recipie and using bread and high gluten flour a friend of mine gets. He works at a restaurant and told me it’s General Mills flour, but I don’t know if that means it’s grown in North America or just processed here,
What recipe did you use? "Garbage in garbage out". Try a baguette recipe linked below from our friend Benny here, and I don't think you will be disappointed. If you have a problem with it then I bet he would walk you through the process step by step.
Benito's blog | The Fresh Loaf
Thank you, definitely a learning curve for me but will keep trying.