Baguettes

I will preface this with the comment, I am not a baker! This dough was a breeze to put together, I used the Kitchen Aid with dough hook. Dough is very soft and a wee bit sticky. I did manage to make a couple (rather homely) epis and a boule. Crumb was lovely, crust was great. I think I may have taken "rustic" to a new level! As easy as this is, with some more practice I may become "artisinal". When I first made this recipe I had read where Jacques said that the bread could be par baked, cooled, wrapped and frozen. Which I did with part of the dough I had formed into a boule. He said that this frozen bread could be put into a 400* oven for 20 min and one would have a fresh bread. I did this today and was extremely pleased with the results! This makes this much more doable for weeknight dinners.