I was asked to add a baguette formula and “how-to videos” to my new Udemy Course. It took me a few weeks to work out a formula I liked. I did four different iterations but was unhappy with the outcome until the last experiment. Then I hit pay dirt! The taste is beyond fantastic! The dough is 70% hydration, a bit easier to handle for a newbie baker than the wetter baguettes now popular.
I decided to call them Chubby Baguettes because they were a bit larger than the 250 g standard sized baguette. I can only fit a short length baguette on my baking stone like the rest of you home bakers, so I wanted a bit more to the baguette. The result is the Chubby Baguette: