Made with a no-knead, four-ingredient dough, these crusty baguettes have an open crumb and a shatteringly crisp crust. The overall process is simple, but the key to an excellent baguette is twofold: time, which develops flavor, encourages browning, and promotes a light and airy crumb; and baking in a steamy environment, which you can create easily in your home oven.
Notes:
Find the full recipe with lots of notes here: [ Ссылка ]
Tools:
Challenger Bread Pan: [ Ссылка ]
Baking Steel: [ Ссылка ]
Emile Henry Lidded Baguette Baker: [ Ссылка ]
Kevjes Dough Storage Containers: [ Ссылка ]
DoughMate: [ Ссылка ]
Razor Blades: [ Ссылка ]
