| 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. |
| Topic | Date Posted | Posted 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 |