February 1, 2012 at 3:07pm

Taking a queue from the NYT no-kneed bread and dutch oven method, I tried baguettes on my pizza stone using a large roasting pan (has folding handles) as a lid to keep the steam in. The roaster overlapped the left/right of the stone so I soaked two kitchen towels, placed on each end, and sealed a little extra moisture in. The baguettes came out great, similar in crust to the dutch oven boules.
Your email address will not be published. Required fields are marked *

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.