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Topic: Re:Bake Off baguettes
Posted by: Linda Leaney
Date/Time: 20/08/15 21:15:00

They sell 'baguette moulds' at Lakeland and other shops, I think you just need a pizza crisper / baking tray with holes, and once it starts to crisp, roll them regularly while cooking. I agree with Lorraine, hand baking is best; or use a breadmaker for dough while you're out / busy, and hand roll for the oven? It you want a crispier finish, dust with semola before baking, it's that fine dust you get on proper breadsticks, I buy a packet in Valentina's lasts for ages as you need 1 teaspoon or so.

Entire Thread
TopicDate PostedPosted By
Bake Off baguettes 20/08/15 12:45:00 George Turner
   Re:Bake Off baguettes 20/08/15 12:51:00 Carl Wynne
      Re:Re:Bake Off baguettes 20/08/15 16:41:00 George Turner
         Re:Re:Re:Bake Off baguettes 20/08/15 17:36:00 Loraine Pemberton
            Re:Re:Re:Re:Bake Off baguettes 20/08/15 21:06:00 Alan Clark
               Re:Re:Re:Re:Re:Bake Off baguettes 20/08/15 21:35:00 Claire Moran
                  Re:Re:Re:Re:Re:Re:Bake Off baguettes 20/08/15 22:44:00 Alan Clark
                  Re:Re:Re:Re:Re:Re:Bake Off baguettes 21/08/15 12:32:00 Elizabeth Ross
                     Re:Re:Re:Re:Re:Re:Re:Bake Off baguettes 21/08/15 13:42:00 Carl Wynne
   Re:Bake Off baguettes 20/08/15 21:15:00 Linda Leaney
      Re:Re:Bake Off baguettes 20/08/15 21:48:00 Loraine Pemberton
         Re:Re:Re:Bake Off baguettes 21/08/15 14:05:00 Philippa Bond

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