Ok, I made a half recipe with the dough cycle of my bread machine. I put the first loaf in the oven 12 hours after the dough cycle finished. The baguette looked pretty much like those here. It didn't have much oven spring, but I don't think I slashed it with enough "agression". Picture here: http://s306.photobucket.com/albums/nn272/dwighttsharpe/?action=view&current=DSC01032.jpg The flavor was very good. The next should be even better with the longer refrigeration. The only thing was it was almost as chewy as a bagel. Maybe that's the way baguettes are supposed to be, but a little to chewy for me. Maybe I'll add a tablespoon or 2 of oil next batch to soften it a little. Whoa, Dwight, I think that looks pretty darned good! Nice holes; fairly good rise. Yes, baguettes are supposed to be VERY chewy. Adding oil may cut the chew a bit, as you surmise; but I'd start with 4T ratehr than 2T; don't think 2T would make enough difference. Have fun - PJH

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