how do you do for the baguette to brown .....whenever I do it , the bread comes out white....not golden Please HELP
Your slashes aren't deep enough.
I've been trying a lot of recipes for baguettes lately, and this is by far the best. It is easy to make, and consistently good. I have been doubling the final rising time though because otherwise they seem to be too dense. My only problem is for some reason I have a hard time making the slashes in the top; I've tried razor blades, sharp knives, even scissors, but they close up quickly and don't look pretty. What am i doing wrong?