Hi Chef Isa!
In the bakery where I worked we sprayed our baguettes three times with water during the baking process. It produced a crust so crispy that it cut the roof of my mouth when I bit into it once! We used convection ovens and at about the last fifteen minutes of baking we sprayed them with water at five minute intervals. They were very crusty when they came out and retained their crust throughout the day. For flour we used High Gluten and added a little Malt powder for flavor.Good luck!
Suzanne |