Our French Baguette

These were by far the most successful baguettes I have made, and in fact better than many I have had from bakeries. Great open crumb, crispy crust and perfect chew. I do wish there were photos of the techniques they use for folding and especially for shaping the loaves (I filled in the gaps with a little time on YouTube). I suppose the key to the great flavor would be the poolish and I would be curious to try this recipe with an overnight proof. I will be making these again for sure!