Authentic Baguettes at Home
Appears in Cook's Illustrated September/October 2014, America's Test Kitchen TV
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.
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...