I made these baguettes this weekend, carefully following the instructions and photos, and weighing the ingredients. They turned out well, but the dough was too wet to slash; the knife just stuck to the dough and didn't cut into it. Also, the texture was quite dense. Any suggestions for the next time? Many thanks for your wonderful advice. Carol, I think you may be experiencing the "end of summer wet flour" syndrome. Flour is like a sponge; as the summer wears on, with its higher humidity, the flour absorbs liquid, and the liquid in your recipe needs to decrease a bit. I'll go back into the blog and address this- thanks for bringing it up. PJH

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