Professor Calvel’s Baguette

Preparation info
  • Makes


    38-43 cm baguettes
    • Difficulty


Appears in
Nick Malgieri's Bread

By Nick Malgieri

Published 2012

  • About

Conquering the baguette is a little like running your first race - you can’t necessarily do it without some training first. Mixing the dough is easy - it’s no more difficult than any of the other bread recipes in this book. Handling it is a little more challenging, because the dough is soft, but once you give the dough a couple of turns it’s more elastic and easier to handle. But shaping a baguette, proofing it to just the right degree and slashing the top of the loaf all require care, or t