Authentic Baguettes at Home

Name: Authentic Baguettes at Home
Yield: Makes 4 baguettes (Each 15 inches long)
Ingredients: 1/4 cup (1 1/3 ounces), whole-wheat flour; 3 cups (15 ounces) King Arthur, all-purpose flour; 1 1/2 teaspoon, salt; 1 teaspoon, instant or rapid-rise yeast; 1 teaspoon diastatic, malt powder (optional); 1 1/2 cups (12 ounces) room-temperature, water; 2 (16 by 12-inch), disposable aluminum roasting pans

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By Andrew Janjigian

Appears in Cook's Illustrated September/October 2014, America's Test Kitchen TV

Desserts or Baked Goods

Breads

Most American baguettes are doughy and pale, and the recipes we found weren’t much better. To get it right, we went to Paris to learn from the masters.

SERVESMakes 4 baguettes (Each 15 inches long)

TIME2 hours, plus 28¼ hours resting and 20 minutes cooling

has video

WHY THIS RECIPE WORKS

For a homemade baguette that rivals the best from Parisian boulangeries, we took a trip to France to learn firsthand what it takes. The problem with most published recipes, we discovered, is that all the small details that matter are glosse...

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