Baking Sourdough Baguette in Home Oven with C#8714

Course Instructor

Baguettes – the slender, pointy sticks of bread, defying and testing almost all your skills as a bread baker! Baking a perfectly shaped, well-fermented, the crusty baguette is nothing less than an achievement. It has an intriguing complexity of flavors and textures, considering it is made with just Flour+Water+Salt – a unique combination of sophistication and modesty.

Hallmarks of a ‘perfect’ baguette include – a dark golden, shattering thin – like an eggshell, crunchy crust enveloping a moist, creamy, and light crumb with a mild nutty flavor. The mentioned specifications are a combined outcome of – the choice of flours, ‘well’ fermented dough, shaping skills, and finishing it off in a well steamed, super hot oven for a specific time!

The real challenge with sourdough baguettes is the uncertainty of the sourdough and the highly demanding techniques of baguette. Starting from making the right flour choice to scoring, everything works in a tandem synchronicity, each depending heavily on the other. And there is no hiding! Even a minor lapse shows up in the final bake. However, even if the final shape or interior is not visually perfect, it is still a delicious bread, worth all the trouble (in any at all!).

Did I somehow intimidate you with the daunting details? Don’t worry though!

Because, I have worked out steps and found alternatives for the tools needed in the baking of a ‘great’ baguette, that you can easily adapt to and replicate, in your home ovens!

Ok, so let’s quickly slide into gathering all that we need for baking an ‘epic’ baguette!!