Was so excited when i was attempting my first baguette last Thursday. It wasn't as hard as i had thought, just need to understand a few important steps and ta-dah, i can make my own baguettes! No need to buy anymore and i'm proud because they claimed mine's better than outside ones! (cheh) Although they could be crispier on the outside....
Baguette is actually the French term for long French stick bread with crispy crust but soft internally. Most of the time i got a bit confused over the length and diameter of the different loaves i see in the supermarkets/bakeries, because short or long, some still term them equally as baguettes or French stick. The French, on the other hand has more definite and precise terms and standard measurements for their loaves. I did a bit of research, and found that a baguette should have a standard diameter of 5 or 6cm, and can be up to a meter in length, though usually about 60cm. I'm sorry to say that mine does not meet the length requirement, as i don't have a super wide oven but diameter wise, i made sure i followed the rule properly.
The texture was pretty good, and like most others, baguette is nearly oil free. Only basic ingredients are needed, e.g. high protein flour, yeast, and water, which makes me wonder, why they mark up the price outside. Don't tell me coz they need to cover the cost of wide ovens!
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