Dreaming of a perfect, fresh-from-the-oven baguette? Here is how to make them at home:
I often feel inundated by talk of all things gluten-free. Menus and supermarkets cater to the high number of people who seem to have developed this—historically rare—condition. But recently, baking bread yourself has been on the rise . The healthy grains of Adam Leonti’s—and other such establishments—may be delicious, but for me, when it comes to bread, nothing compares to the wafting scents of a Paris boulangerie. Specifically, a perfect baguette cannot be beat.
Now, our former lumps are starting to look longer. But they are still not what I picture when I think of a baguette. Finally, we roll out each piece with our hands—ideally in one movement—pressing slightly harder at the ends. The loaves need to sit once more, on baker’s cloth . Team Kayser has again prepared a specimen in advance to whip out as a time-saver. Before we pop our baguettes in the oven, we take razor blades to cut four diagonal slits.
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