I’ve always thought there was something kinda noble about a plain old baguette. It’s super simple as far as ingredients go, but packs such a punch of flavor that it can stand up to your tastebuds without any help from butter or jam…and when you add butter and jam omg. But I always thought they would be super difficult to make.
So I got out my good old friend Paul Hollywood’s book and got to work. Flour, yeast, salt, water, mix mix mix, rise rise rise. Bake bake bake.
What I ended up with looked nothing like a baguette or even a demi-baguette (because let’s get real, you need a freaking HUGE oven for full sized baguettes. But it tasted like a baguette, and was just a few minutes away from the perfect crust.
Next time I will nail it, because j’adore les baguettes!!!