I bake all the time, but the only times I've created REALLY good baguettes is with my sourdough starter. I use Nancy Silverton's recipe. They're great, but you really have to plan ahead to have bread. (It's a three-day process.) When I got the latest catalog with the beautiful baguettes on the cover (and this recipe), I had to try it. I mixed the ingredients, put it in the fridge and waited. Day 2 loaf: a decent baguette, but nothing to write home about. Day 4 loaf: better, the holes are opening up, it looks more like the pictures on your blog. Day 7 loaf: Wow, the clouds parted and the heavens opened! Beautiful open hole structure, thin, crisp, almost nutty crust and the interior texture was moist and "custardy." This is the best baguette I've ever baked. Even my husband (who is a bit spoiled) noticed this bread. He asked, "Is this from the same dough as before? This is WAY better." Thank you, guys! There will be a tub of dough in my fridge from now on.

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