Yes, I agree your tip about weighing the flour for more accurate volume is excellent. I had always measured the flour by cup before and battled to knead the final cup into the dough. Weighing the flour is giving me tender and receptive dough easy to being formed into baguette and bakes up with a beautiful crumb. I also appreciate the photo "how to" demonstration. I have been making baguettes for years but this is the easiest and most pleasing baguette recipe. I use this method all the time now.

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