This recipe is a blessing. After moving to a rural area I discovered that what was called a baguette here...well, it isn't. No crusty bread anywhere. I counted on my visiting friends to bring me good, crusty breads but I really wanted to make my own. I saw a TV cooking show about a no-knead bread called the Miracle Boule but the method seemed impossible (all that water and so little yeast??). The resulting bread looked so good that I decided to try it myself. I couldn't believe it worked! All charged up and ready to tackle baguettes I looked on line for a more loaf-shaped baking vessel and purchased a stone baker. While waiting for its arrival, I found your site and this great recipe. The step-by-step directions and pictures were a great help. I wanted to ensure that my loaves would rise and not spread and thought there must be something around the house I could use. By sheer accident I came across the wine bottle holder for my refrigerator that I removed years ago because it took up too much room. I have no idea why I kept it, but it makes a great "mold" for a baguette. It's plastic, so I tear of a piece of parchment paper to fit, lay in my shaped loaf, cover it with plastic wrap and when it's ready to bake, take off the plastic, lift the parchment "sling" and lay it into my preheated baker, spray it with water, cover and bake. The results are fabulous! Now that I've found you and KA I have a great source for recipes and the ingredients I need but was unable to find here. Thank you, pjh. Welcome to the King Arthur Flour baking community - there's a lot of inspiration and temptation in our blogs, recipes, and products. Happy Baking - Irene @ KAF

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