How can I get a better looking crust on my baguettes?
I've been making baguettes using the "stretch & fold" method instead of kneading. The resulting baguettes have great taste & texture, but the surface is covered with coarse, unsightly ropes of gluten, as below:
Is there a way to get the benefits of the stretch & fold method (texture; open crumb) without the ugly appearance?
Best Answer
Regardless of the kneading method you use your loaves need to have a taut skin on top after shaping or they will look ragged. Another consequence of a ragged top is that it doesn't trap the expanding gasses as well and might not rise as high.
Boules are easier as you can pull all the dough to the underside in a circle to stretch the top. Baguettes are trickier.
One method is to push a finger into the underside of the baguette while stretching the top surface around it and then working down the length of the loaf.
This is a good description of this method:
https://www.theperfectloaf.com/guides/shaping-baguettes/
Another method is to pull the loaf along the table with the tips of the fingers on the edge of the loaf to let the friction with the table stretch the top of the loaf.
Don't forget to score the proofed loaves of that nice top will tear in the oven.
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Quick Answer about "How can I get a better looking crust on my baguettes?"
How do you get crispy crust on a baguette?
Bake on a pizza stone or steel. The best way to brown and crisp your bread's bottom crust \u2013 as well as enhance its rise \u2013 is to bake it on a preheated pizza stone or baking steel. The stone or steel, super-hot from your oven's heat, delivers a jolt of that heat to the loaf, causing it to rise quickly.How do you get the golden crust on a baguette?
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