Hi, I have tried a few baguette techniques and think this one works great. I am finding that baking these on the top shelf of the oven adds a lot more "crisp" to the crust. As well, baking on a baguette rack instead of a stone helps the crispiness of the crust. Can you explain this and/or make other suggestioins? (I like crisp crust!) thanks, Bruce Bruce, the more air circulation, the crisper the crust will be - thus your success with a baguette rack. As for top shelf, I'd assume your oven is slightly hotter towards the top (with heat rising), which dries and caramelizes the crust a bit more. For crunchiest crust, when baguettes are done, turn off the oven, and place baguettes right on the oven rack. Crack the oven door open a few inches, and let baguettes cool in the turned-off oven. Good luck - PJH

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