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Serve fresh with butter, cheese, or charcuterie for an authentic French experience.
Store in a paper bag at room temperature for up to 2 days. Refresh by reheating briefly in the oven.
For longer storage, freeze fully cooled baguettes wrapped tightly in foil and reheat when needed.
Variations
Add 10-20% whole wheat flour for a nuttier flavor.
Incorporate herbs like rosemary or thyme into the dough for aromatic baguettes.
Use a sourdough starter instead of yeast for even more complex flavor and natural fermentation.
FAQ
Q: Why use cold water and refrigerate the dough?
A: Cold water slows yeast activity, allowing enzymes to break down flour and develop flavor during the long fermentation in the fridge.
Q: Can I skip the stretch and fold steps?
A: Stretch and folds strengthen gluten gently, improving dough elasticity and bread texture. Skipping them may result in denser bread.
Q: How important is steam in baking?
A: Steam keeps the crust soft initially, allowing the bread to expand fully before setting, resulting in a crisp, shiny crust.
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