So, I'm a college student, and I'm planning on baking over the summer. I'm thinking about trying my hand at baking baguettes, but there's a bit of a catch.
A few years ago, there was a restaurant close to where I lived (LA) that had the best baguette I ever had, and I never had anything like it ever again. I have no idea if it's a "proper" traditional baguette, but this is what I liked about it: super crispy crunchy outside, with super fluffy airy steamy inside. It was always served hot, and butter would melt on contact. I later found out that the chef and baker at the restaurant was a traditionally-trained (I think) French chef.
Sadly (for me), the restaurant closed within a few months after opening (bad location), but at that time, I hadn't realized how good the bread was. Afterwards, I always felt that other baguettes were too dense and their crusts too soft. Even the baguettes I had at more expensive restaurants didn't meet my expectations (probably because the first time always has greater impact).
Instead of continuing my quest of disappointment, I decided that I must set out to research the science behind what gave my favorite baguette ever the qualities that it had.
Problem is, I have never baked before, and I know nothing of the craft, so I was wondering if you guys could give me a few pointers for a beginner. What makes a crispy crust crispy, and what makes the insides fluffy? And how do you keep the bread warm before serving? Is it because warm bread just came out of the oven that it's so good?
I'm actually in no rush for answers because I'm not out of school until the end of June (I'm studying abroad) and I don't actually get back to America until mid-July (where my oven is).
Thanks!
