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So the bread looked very authentic, but the process was long and drawn out and I didn’t have the patience to wait the final 5 hours while my baguettes achieved additional fine bubbliness of their outer crust, so I suppose the final product could have been better, but it was pretty good.

[There would be a picture of the bread in the oven right here if I weren’t having issues uploading pictures. Maybe tomorrow?? For now, just envision crunchy loaves of slightly sour, slightly nutty real french baguettes.]

I used the basic french bread recipe from The Bread Bible. Aside from skipping the 5 hours in the fridge, I made a few other substitutions: I used plain old King Arthur unbleached white flour and 3 tbs King Arthur ground whole wheat in the dough. My poorish was all whole wheat.

I’ve had this stuck in my head ever since the baguettes started looking baguette-ish and less like blobs.