Baguette

Discussion in 'Breads' started by atomicsmoke, Feb 15, 2015.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I just want to share some tips to get hard crust on your breads: brush dough with water before baking it,(Or even better: splash some water in the hot oven just before you close the door). When bread is baked, cool it in the oven with the door slightly open.
     
    crazymoon likes this.
  2. Good tip. Thanks for sharing.

    Happy smoken.

    David
     
  3. zeroids7

    zeroids7 Newbie

    Great tip! Only, you should be careful in putting/spraying water before putting them in the oven, since there are cases in which the baguette is crisp inside, but a bit soggy/undercooked on the insides since it absorbed the water way quickly before you baked it in the oven.

    Either way, I'll be using this tip of yours for my restaurant sans beerhouse. Thanks for sharing atomicsmoke!
     
    Last edited by a moderator: Mar 25, 2015
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I know it seems counterintuitive but I never had them coming out soggy.
     
  5. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Another variation....using same dough...bigger loaves

     
  6. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    You can also spray them every 5-6 minutes during the baking process, and at the same time spray the walls of the oven. I also put a cast iron skillet in the oven while I'm preheating it, then just as I'm putting the bread in, I (carefully) dump about a pint of water in. This instantly flashes over to A LOT of steam. Seriously though, wear an oven glove and keep your face away. Steam is hot.
     
  7. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Yes. That works too.
     
  8. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    AS, Nice tip TY for sharing !
     

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