Demi baguette recipe

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Baguettes! I have a love/hate relationship with them. When I first attempted them, I got baguette pancakes, squiggly baguettes, pale baguettes, and other various mutations of the elusive perfect product from French boulangeries. I've got to say, I'm really excited about these. Browned crackly and crispy crust, holey interior, and an amazing flavor from two to three days of fermentation make these my favorite baguettes so far. Bread nerd alert: One of the secret ingredients in this recipe is…

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I have been working on these mini baguettes for a while now. Personally, I found that they took a lot of practice to get the fermentation and shaping dialled in just right. However, since the first attempts they have tasted great, I just wasn't getting the visual appearance I liked. Now that I've got my system figured out I am able to consistently get results that I am happy with. If baguettes are something that you are interested in trying don't hesitate! One thing to note about baguettes…

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