2d • 💬 General Discussion
Baguette versus French bread
I made the baguette (poolish) recipe 2 days ago and yesterday made the French bread. My French bread was so soft and sticky, and I'm not sure why. That's not my question.. I love in TN and you can cut the air with a knife right now. But, my French Loaves are so soft and delicious. What makes the difference in the hard chewiness of the baguette versus the French bread? Is it just the water? Because it a bit sloppy and I wasn't sure if it would rise in the oven, but I like how soft they turned out. So my guess is the high water content? Family is taking them to church as sandwiches tonight. I just really want to understand the science. I'd love some day to not have to look up recipes but to know generally what I'm doing. Thanks!
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Baguette versus French bread
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