I’m having fun tweaking things now, but I think I’ve got the basics mostly figured out. I’m in Denver, so the altitude and dryness play a role.

  • stormdelay@sh.itjust.worksEnglish
    3·
    13 hours ago

    I have to concur with my countryman, there’s something weird about the texture of the crust, it looks very soft I think? Here’s a picture of what I would consider a normal looking baguette (some people will like it baked more, with harder, browner crust, others will like it “whiter”) https://images.app.goo.gl/7hcLMgpGzyjTo7Rv5

    Best of luck on your journey to the perfect baguette!

    • CuddlyCassowary@lemmy.worldOPEnglish
      2·
      9 hours ago

      Ooh, thank you! It’s actually not soft, and crumbles nicely when broken. I’ll take better photos (action shots!) next time. Your photo example is quite helpful!