Quintessentially French, I grew up eating sourdough baguettes. Perfectly fermented, and with light, airy holes, they are heavenly when freshly baked. The ideal baguette has a caramelised, golden crust, which, when you pull it apart, reveals a soft, open, tender interior that is ideal for French-style open sandwiches. Baguettes are also one of the most challenging breads to make.
To continue reading, subscribe now for unlimited access.
