Quote Originally Posted by Tom View Post
In honor of the UNESCO designation I attempted baguettes today. The dough was almost unmanageably wet, good thing I have baguette pans my brother's wife gave me years ago. Instead of rolling and stretching on the counter I dumped them in and smooshed them out. Were they good? Oh, very much so. Crispety crunchy crust and light holey inside. Salty and fermented. Delicious. Still, work to do. Not a daily driver with that effort level.
People turn out better without thinking. Practice, practice, practice...
There are no bad baguettes. Period.

Crusty is why they are wonderful ATMO.

French Lean bread. Yum.