Baguette Baking

Who can resist the crunch of a baguette, and 

a homemade one is even better, but using the typical

curved pan in the typical oven, never quite made what

I was looking for.  I wanted something that gave me

that crisp exterior and the soft, moist interior.

I have to show you my new ceramic baguette

baking pan, I purchased from King Arthur Flour.  

I am thrilled with the results.

Cruncy, crispy, yet soft on the inside and shaped like

a wonderful baguette.

This is King Arthur Flour's 

Long Covered Baker.

I wanted a covered baker that captured

the steam of the no knead bread that

I was used to in making my

Crusty Artisanal Bread (click for the recipe.)

This did the trick and I can highly recommend it.

I wanted my baker to be preheated for half an

hour as I do with my other Artisanal bread, so 

I decided to shape the dough and let it rise in my

curved french bread pan.  I lined the double pan

with floured parchment paper so that I could lift

the risen dough out and place it in the hot covered

baker, without losing any of my precious air bubbles.

Cover the dough with the lid and bake as the recipe

directs.  I didn't worry about getting all of the parchment

paper inside the baker and you can see that it browned, but that 

is fine.  

The 3 C. recipe is just a little much for the curved french

pan, and it spilled out a little on the side as it rose,

but I just needed to shape it a little longer.  

My grandson was sure that the baguette loaf tasted

better than the rustic round loaf.  Maybe you get

more crunch per slice!!  He assured me that it wasn't

the same bread.  I just love the things they say!

I will be posting this with

The Scoop

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