It is common knowledge that, "Home-baking baguettes is difficult". Like many, I believed that affirmation therefore, I never tried. I now wish that I had hit this urban myth on the head earlier by researching the subject. Being aware of only a few things can make the process successful.
Major stumbling block: the Baking Tray. Bakers use a canvas cloth, called a couche. Baguettes are nestled in the fold of the floured cloth. I was definitely put off, by visions of flaming linen coming out of the oven baring the remains of charded baguettes. Alternatively, I vaguely flirted with the idea of buying a whole lot of professional equipment, price tag was the problem. Until I spotted the Perfobake baguette tray supplied by Lakeland at £9.99.
The long troughs of flexi-silicone hold the dough in shape while the perforations allow for even browning from top to bottom, and it works. Technology scores 1, old woman's tale, nil.
Then, the scouring issue. The answer is: use a razor blade instead of a knife. Make sure that the blade is very clean.The golden crispy crust comes with spraying the dough with water while baking. Personally, I put a bowl of water in the oven.
So there you have it, baguettes made easy. My next campaign bound to be, "is it right to pay for bread in restaurant?" if you have a minute let me know what you think.
Disclaimer Lakeland supplied me with a complimentary Perfobake baguette tray however the opinions expressed in this post are my own