Baguette: simple composition does not make the technique unimportant

Useful to know

King Arthur’s classic baguettes use flour, water, salt and yeast, producing a crisp crust and a chewy, open crumb. A short ingredient list does not make the technique unimportant. [1]

The method includes a preferment and subsequent shaping. Compare the whole sequence rather than only the oven time. An elongated shape does not make every loaf the same product. If changing the flour or resting schedule, compare the dough’s expected behaviour as well.