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Baguette

post #1 of 8
Thread Starter 
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.
post #2 of 8

Good tip. Thanks for sharing.

Happy smoken.

David

post #3 of 8

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!

post #4 of 8
Thread Starter 
I know it seems counterintuitive but I never had them coming out soggy.
post #5 of 8
Thread Starter 
Another variation....using same dough...bigger loaves

post #6 of 8
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.
post #7 of 8
Thread Starter 
Quote:
Originally Posted by Mdboatbum View Post

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.
Yes. That works too.
post #8 of 8

AS, Nice tip TY for sharing !

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