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.
Test cook Bridget Lancaster demonstrates how to make The Best Baguette at home! Then equipment expert Adam Ried uncovers the essential tools for baking baguette in the Equipment Corner.
Professional bakers use a tool called a lame (pronounced “LAHM”), which means “blade” in French. Do you need one of these specialized tools, or will a razor blade work just as well?
From soda and seltzer water to beer and sparkling wine, carbonation adds a unique texture and flavor to otherwise simple beverages.
A baker's couche keeps bread dough’s shape intact and its surface uniformly dry as it proofs and rises. We put three mail-order couches to the test, as well as one common substitute.
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