Baguette
Crackle, not crumb. A thin shatter you can hear.
The loaf
A baguette is a crust delivery system. The point isn't the crumb — it's that thin, glassy shell that shatters when you break it.
The build
flour high-protein white, 12% hydration 72% ferment 24h cold proof for flavor bake 460°F with steam, 24 min
What to look for
You want a crackle you can hear across the kitchen. Steam for the first ten minutes, then let it go dark golden.