How to Make Baguettes
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.
View Recipe: Baguette