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| | Recipes : The Baguette : Food Network |
 | | The final rise is short, because you want the baguettes to be slightly under proofed; this will give them a better oven spring, resulting in loaves with a light, airy crumb and more flared cuts. |
 | | The cuts should run from one end of the loaf to the other, rather than across it, and the blade should be held at a 30 degree angle to the loaf so that the cuts pop open in the oven. |
 | | Bake for 12 minutes, then lower the oven temperature to 400 degrees F and bake for 25 to 30 minutes longer until the loaves are golden brown and crisp. |
| www.foodnetwork.com /food/recipes/recipe/0,,FOOD_9936_1250,00.html (828 words) |
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