Looking for a good french baguette recipe. nm

[rhett o rick]

[GoCubsGo]

1. I use the recipe from "The Joy of Cooking".

It's easy and always makes a good couple of loaves: http://www.tastebook.com/recipes/608733-French-Bread

[rhett o rick]

3. Thank you. nm

[cbayer]

2. Not a baguette, but I use the NYT's no-knead recipe to make round loaves.

They come out with crispy crust and soft inside. REally delicious.
http://www.nytimes.com/2006/11/08/dining/081mrex.html

[rhett o rick]

4. Thank you. nm

[Lucinda]

5. The recipe also makes good baguette form, but

the dough is very soft, so if you have the proper pan (or folded foil) it will help them keep a baguette shape.

[cbayer]

8. I'm going to look into that.

I would like to have more crust and less bread, as I generally make the bread for fondue.

Thanks!

[Lucinda]

6. I like Peter Reinhart's recipe a LOT

http://www.clockworklemon.com/2011/07/pain-a-lancienne-baguettes.html

Great photos and "how-to" at the link.

That one is from his newer artisan bread cookbook, but he also has an old style recipe floating around out there too.

[rhett o rick]

7. Looks like a great recipe. However, I dont like the messing with the 550 d pan and adding

water. Sounds dangerous. I wonder if one couldnt put the pan with water in it, into the 550 d oven about 5 min before adding the bread. Just a thought. Hate to mess w a good recipe.

[cbayer]

9. That's one of the great things about the NYT

It essentially steam cooks the bread for the first 30 minutes without all the water mess.

[Lucinda]

10. I don't use water in a bottom pan at all when I cook these recipes

I did try it, early on, but I didn't notice that much of a difference in the crust and stopped doing it.
Some people have even tried spritzing the oven with a spray bottle...I think you're fine without the water.

[rhett o rick]

11. Thanks for the tip. nm