Baguettes Video

Sideshow
• Using a baker's lame (a special curved blade) or a very sharp knife held at about a 45° angle, make three to ve long lengthwise slashes in each baguette.
• Load the baguettes into the oven. If you’re baking on a stone, use a baker’s peel to transfer the baguettes, parchment and all, onto the hot stone. Carefully
pour the boiling water into the cast iron pan, and quickly shut the oven door. The billowing steam created by the boiling water will help the baguettes rise,
and give them a lovely, shiny crust.
• Bake the baguettes — on the pan, or on a stone — for 24 to 28 minutes, or until they're a very deep golden brown. Remove them from the oven and cool
them on a rack. Or, for the very crispiest baguettes, turn off the oven, crack it open about 2", and allow the baguettes to cool completely in the oven until
both baguettes and oven are at room temperature.
• Store any leftover baguettes in a paper bag overnight; freeze for longer storage. Thaw and reheat just before serving.
fi
Performers: Sarah Kuhlman & Sabrina Skaggs Coach & Choreography: Becky Brown Concept: Becky Brown & Jessica Hentoff
Music: Scuppers and Hosepipes by Jeffrey Richard Carter

Paperturn flip book system