In Search of the Perfect Classic, Crispy Baguette

I made these awesome crispy baguettes from a King Arthur Flour recipe.

I have enjoyed making baguettes for years, but I have never been able to make the perfect crispy on the outside, pillowy on the inside baguette like you would find in one of France’s finest bakeries until I came across this recipe from King Arthur Flour.

While baguettes usually just have 4 ingredients, (flour, yeast, salt and water), there are so many factors behind the science of bread making that come into play to make the perfect specimen, and this recipe pretty much nails it!

Here is the link to the recipe….

I did have to make a few minor adjustments to get the results I wanted…

I added about 3 extra tablespoons of flour to the dough because it seemed a little too wet.

I baked these in a baguette pan like this, sprayed with olive oil and sprinkled with a mixture of semolina flour and fine ground white corn meal.

Other than that, I followed the recipe to the tee, allowing the dough to rise at the highest suggested raising times. After they cooled, I brushed the tops with ghee.

Thanks for the awesome recipe! You can check out this, and hundreds more recipes at their website.


As for suggested songs to listen to while making this awesome bread, check out anything by the very talented David Gates and Bread!

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Husband, Father, Grandfather, foodie. I have worked in various capacities of food service for 50 years. Baker, cook, manager, restaurant owner, personal chef and food sales / consulting. Recently retired. I love to cook and photograph food. My other hobbies include organic gardening, fishing, bicycling, reading, music and golf.

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