I like your Baguette recipe and has turned out good except the crust, light and not crispy. I use a Dutch over for round loafs removing the cover 1/2 through the baking
with very good crust. So I cannot use this method with long baguettes. I have used the pan method, do I add the pan at the start of pre-heat, do I keep the pan in the
whole baking time of remove it at some time? Do I turn off the ove and leave the bread in the oven, will that help.
Thank You, Mike.

• Reply