Second batch out of the oven about 30 min ago, tastes great, a bit more sour than the first batch; which is fine. I converted the recipe to gram weights for more consistency. Here is what I used: 700 g water, 900 g AP + 100 g WW flour, 20 g salt (sea salt, crusted in mortar), 11 g instant yeast (SAF Red). This resulted in 4 loaves at ~420 g each (shaped weight, before baking). What a wonderful recipe and method, it is going into my kit and will be used often. Thanks, PJ! Glad you're having fun with these baguettes, Don. They're certainly a never-ending journey - pretty much the Holy Grail of French bread baking. It's like figure 8's in ice skating - seemingly so simple and basic, yet such a challenge to perfect. Keep on keepin' on - PJH

• Reply