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wordloaf

wordloaf

68Following
55Followers
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Breaducator wordloaf.substack.com

I’ve made hundreds of baguettes in my home oven and I’ve *never* been satisfied with the results. To get good caramelization, a crisp, glossy crust, and big, open ears, you need to jacket them in steam the second they hit the oven, and no home-oven-steaming method— ice, lava rocks, a mister bottle—can make it quickly enough. Unless you let the baguette steam itself, that is. I've been using an upturned disposable aluminum roasting pan to faux-Dutch oven my bags for years (which worked OKAY), but I just figured out a major upgrade to this technique: Enclose the entire setup with a sheet of foil. Coming soon to a @serious_eats recipe near you Thanks to @reynolds.brands for the aluminum products and @el_breadshop for the rad shirt #baguettes#sourdough #frenchbreadrecipe #naturallyleavened created by wordloaf with wordloaf's original sound
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I’ve made hundreds of baguettes in my home oven and I’ve *never* been satisfied with the results. To get good caramelization, a crisp, glossy crust, and big, open ears, you need to jacket them in steam the second they hit the oven, and no home-oven-steaming method— ice, lava rocks, a mister bottle—can make it quickly enough.

Unless you let the baguette steam itself, that is. I've been using an upturned disposable aluminum roasting pan to faux-Dutch oven my bags for years (which worked OKAY), but I just figured out a major upgrade to this technique: Enclose the entire setup with a sheet of foil.

Coming soon to a @serious_eats recipe near you

Thanks to @reynolds.brands for the aluminum products and @el_breadshop for the rad shirt #baguettes#sourdough #frenchbreadrecipe #naturallyleavened
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