Have I mentioned that baguettes are my nemesis? I have yet to bake one that I’m happy with. This recipe is currently a work-in-progress and will be until perfected.
Why is the recipe here in the first place? Well, it’s not like the bread is bad. It tastes great, and the crust has good color and is crunchy. I’m after a baguette with a lighter crumb, one with larger random air pockets than it currently has. The baked loaf needs to look better too.