I’m having fun tweaking things now, but I think I’ve got the basics mostly figured out. I’m in Denver, so the altitude and dryness play a role.
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As a pedantic French, I can tell these are not quite right. Crust should look more rough, puffy, not sure how to explain it right… Anyway, I certainly wouldn’t do better myself. Keep it up and have fun !
I’m not sure we can get the right flour here (at least not without going to a lot of expense). These are a mix of bread flour and whole wheat flour. They have only flour(s), water, salt, and yeast. When baking, there’s a pan of water in the bottom of the oven, plus a crust spritz partway through.
If you happen to know of any reference photos that show what the ideal looks, that would be great! When I search for “perfect French baguette,” the results are all over the map (heehee).
