Fluffy on the inside, crunchy on the outside, baguettes are the perfect addition to your meal. Follow these three steps and learn how easy they are to make.
A high baking temperature, a high ratio of water to solids, and allowing the mixture of flour, yeast, and water to rest 15 minutes (a process called autolyse) produce the baguette's airy interior and crunchy crust. Autolyse allows the flour to absorb water so the dough is less sticky when you knead it, which helps keep the texture light. Don't add too much flour when kneading and shaping the dough.