How do you keep a baguette from getting hard?

Wrap in aluminium foil Alternatively, you can keep a baguette from drying out by wrapping it in aluminium foil for up to two days at room temperature. The crust may soften but you can easily crisp it up again in a toaster or the oven.

The corners are perfectly square, which is the biggest difference between Baguettes and similar cuts, like the Emerald Cut. Baguettes have 14 facets, much less than traditional diamond cuts, which will usually have more than 50.

Secret three: Preheat the oven for baking with a pan of boiling water. Then once ready to bake, spray the oven with water for extra steam. THIS is what will give you the crunchy crust. An absolute necessity for a classic French Baguette!

Bake on a pizza stone or steel. The best way to brown and crisp your bread’s bottom crust as well as enhance its rise 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.

Simply drench your rock-hard baguette in cold water then tightly wrap it in aluminum foil. Next, place the wrapped baguette in the oven (not preheated), then set the temperature to 300F and let is heat for 12 to 15 minutes.

Simply drench your rock-hard baguette in cold water then tightly wrap it in aluminum foil. Next, place the wrapped baguette in the oven (not preheated), then set the temperature to 300F and let is heat for 12 to 15 minutes.

1. Oven Temperature is Too Low. No matter what type of bread you’re trying to bake, if your oven isn’t reaching a high enough temperature, your bread just isn’t going to brown properly. Depending on how low the temperature is, baking longer might not add any additional color as well.

Professional bread ovens have a steam function. Baguettes are steamed during their first 10 to 15 minutes of baking. This keeps the crust supple so that the very final rise known as oven spring can happen. Some home bakers like to mist their loaves with water before baking to mimic the professional steam functions.

A proving or warming drawer is essentially a drawer which can be heated to very low temperatures, models typically come with temperature controls ranging from 30C to 80C.

Why does a baguette seemingly get hard within hours? The answer has to do with the dough-making process. A baguette is typically made with four simple ingredients of flour, salt, yeast, and water. Unlike other doughs, the recipe for a baguette does not require any oil.

French bread pans are not really needed to make baguettes; they are not used in France. You can use a baking stone or unglazed quarry tiles instead to get the kind of crispy crust.

Score the top of each loaf: Use a sharp knife, razor blade, or bread lame to quickly score the surface of the loaves. Slash each baguette at a 45-degree angle 4 to 5 times along the loaf’s axis.

In the first few minutes of baking, loaves of bread will rise rapidly as the gases trapped inside expand and the yeast has a final burst of activity (this is called ovenspring). Steaming within this time helps keep the crust soft. This allows the bread to continue expanding freely.

The takeaway: If you’re storing bread for a day or two at room temperature, plastic or foil (rather than cloth) are the best options. You can certainly wrap your bread in plastic wrap or a reusable wrap.

In bread-making, scoring comes last in the process. You score the bread after you knead and after proofing, right before you put your loaf into the oven. Place your sourdough on a flat surface, such as a cutting board, so it is secure.