Not that I am a conspiracy fanatic or anything

But I think the French have been holding out on me. I first posted about trying to make a baguette in November of 2014. So for 10 years I have been trying and failing at it. There were always issues but mostly the crust was too thick. But also all the recipes make 3 loaves and who needs 3 loaves of bread at a time? They do not keep well. So I googled “thin and crispy crust baguette” and learned the secret. A quarter cup of corn starch. Seriously.

At least this batch is as close to perfect as I’ve gotten so far. And as an added bonus, I have discovered that the dough keeps for days in the refrigerator so you can make the baguettes on successive days.

Yes, it is a bit of a bother, the kitchen gets messy but it’s worth it.

I did not make the butter. But it’s Irish so we’re good.

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