The Art of Bread Making
Baguette is a type of French bread which is long, thin, and crusty. It is made from flour, water, yeast, and salt. The dough is mixed and fermented for several hours, then shaped into long, thin loaves and baked in a hot oven.
The key to making a good baguette is to create a crusty outside and a soft, chewy inside. This is achieved by using a high-protein flour, which creates the structure of the bread, and by baking the bread in a hot oven with steam.
The dough for a baguette is typically made with a mixture of flour, water, yeast, and salt. The dough is mixed until it forms a smooth, elastic ball, then left to rise for several hours. After the dough has risen, it is shaped into long, thin loaves and left to rise again before being baked.
To create the crusty outside of a baguette, it is important to bake the bread in a hot oven with steam. This creates a moist environment that allows the crust to form without drying out the bread. To achieve this, a tray of water is often placed in the oven while the bread is baking.
Baguette making is a complex process that requires practice and patience. However, with the right techniques and equipment, anyone can learn to make a delicious baguette at home.
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