Baguette

Instructions

I quite like the ingredient ratios by momsdish. Mostly because I only have all-purpose flour, and do not have a scale to measure in grams. I have only tried with a smaller batch (all ingredients halved makes 4 baguettes).

My end goal is to be able to mimic a French baguette, the more slender shape enables a higher surface area to volume ratio for more crispiness per bite.

For the techniques, I quite like methods show in this video by John Kirkwood, pay particular attention to:

the folding (using wet hands)
the forming (using flour dust)
the scoring diagram (make sure to cut sufficiently deep and at an angle)

For getting steam, like the boiling water in a pot, then transfer to pan in oven used by Claire Saffitz here.

Try this recipe for next time: https://www.youtube.com/watch?v=dILfFnF733Y

Rating

Per my definition:

Tasty: 5/5
Cheap: 3/5
Healthy: 3/5