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These are two different main types of Baguette sold in France (if not globally):- (standard) Baguette - Baguette sold globally Baguette de Tradition - aka French Baguette There is alot of information available on how these are made, especially on youtube. The video should show you the difference between the two and tally with your OP. French Baguette ...


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Start with examining your pan closely. I suspect Pepin's has a good base with even heat distribution (no heat spots) and a good working non stick surface. Also consider using a wooden spoon/spatula or non stick compliant tool, as you might not be moving the curds quickly enough. Without pictures or detail, your pan temperature and amount of butter can't be ...



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