I’m getting pretty boss at making crunchy french baguettes. This recipe is from Food52 and it really does matter creating the steam oven with a combination of cast iron skillet heating at length in the oven, ice cubes, and a hot pizza stone.

These were so crispy on the outside, chewy inside. The 3 tbsp of kosher salt really came through in this bread, and I loved that about it. I hate when bread lacks salt; its a crucial element.

Published by JRW

boston. maker. librarian. canine wrangler. coffee drinker.

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