When the bread is brown and hollow-sounding, remove it from the oven and let cool 1 hour before slicing. For the baguettes: Divide the dough into 3 pieces. Press and extend each piece of dough into a ...

When I lived in Paris, I learned a thing or two about French bakeries. My host family's apartment in the 14th arrondissement neighbored a boulangerie, and as I began my walk to class at 8 a.m ...

Without it, you'll get a softer baguette. Cover the dough with plastic wrap and let it rest again ... To thaw them out, heat your oven to 450 degrees Fahrenheit, turn the heat off, and pop the frozen ...

Blisters on the surface of the crust are good too, and show the dough has been given a long cool second rise to increase the flavour. The crust of baguettes made with flour milled in a French ...

Don't knead the dough for longer than 10 minutes – this could lead to to a dry baguette. 1. Mix the water and fresh yeast in a bowl, and then let the mixture sit for 15 minutes – this will ...