I have been working on baguette technique for years and have never loved the result. Previously, I was happiest with KA Classic Baguette, but the process requires a commitment of time that wasn't always justified by the end product. My first "almost no-knead" baguette has just come out of the oven, and not only does it look beautiful and like a baguette should, it is actually crackling as it cools. I'm very excited! I wanted to mix up a batch of these for post-holiday visitors, but found myself almost out of four so I cobbled the dough together using KA all purpose, french style, and european flours because that's what I had. I hope I'm not disappointed when we cut into the loaf - it looks, smells and sounds so promising! It sounds like you have a very successful baguette, they are one of the hardest breads to really master!-Jon

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