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Four-Hour Baguette

Traditional baguettes are 24 to 30 inches long and are baked in ovens that produce steam, which delays crust formation so the loaves can fully rise. This recipe reduces the length to fit in home ovens and calls for adding ice cubes to a hot cast–iron skillet to create steam. See the recipe »
Lilly Calandrello
Lilly Calandrello • 2 years ago

Four-Hour Baguette Recipe - Saveur.com Traditional baguettes are 24 to 30 inches long and are baked in ovens that produce steam, which delays crust formation so the loaves can fully rise. This recipe reduces the length to fit in home ovens and calls for adding ice cubes to a hot cast–iron skillet to create steam. This recipe first appeared in our May 2012 issue along with William Alexander's story American Bread.