Hi there! I am new to bread, having just discovered the Ain5 book, am now obsessed! Following your recipe, I just took my first baguettes out of the oven, and they seem pretty good! I have 2 questions though: First, I couldn't get them slashed properly--the bread just sticks to my knives. wet the dough first, and tried a chef knife and a serrated....is my knife dull or my bread too wet or something? Also, although I used a pizza stone, the bottom seems undercooked (light and softish). Am I just not baking long enough, or is this weird? They were pretty browned in 22 minutes, but my oven always runs hot... LOVE this site by the way, especially the step by step pics! Thanks In answer to your questions: 1) It sounds like your knives are not sharp enough. Most bakers use a lame (curved razor blade) with a quick movement to make their slashes. 2) Do you have an oven thermometer? That will help you determine if you oven is the correct temperature. If your oven is too hot, the crust can become overdone while the interior is underdone. The baguettes should have an internal temperature of 190-200 degrees F. If you have any other questions, please give us a call on the Baker's Hotline. ~Mel

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