Ever since I saw this recipe in the last KAF catalog I was so intriqued that I just had to try it. However, I used the method that was on the next page for the rye bread. I made the baguette dough, put it in the fridge for a few days and took out half the dough. Floured a sheet of parchment paper, nudged the dough into a sort of an oval rectangle covered with a sheet of plastic wrap and let it rest about 20 min. Then folded it in half lengthwise, then into thirds until the whole thing was kind of roundish. Took the dough and parchment paper and plopped it into one of those medium wire colanders and set it all in my dutch oven and covered it. Let it rise about 2 hours, lifted corners of parchment paper, took it out of colander and gently placed in dutch oven and covered. Then into 500 degree oven (on top of pizza stone) for 35 min. Removed lid, turned down oven to 450 and baked another 15 minutes. The results were wonderful. A deep brown crispy crust and chewy bread inside filled with lots of holes. I used instant thermometer to make sure bread was at 185 degrees. No mess whatsoever with parchment paper. Maybe I will make baguettes.....maybe not. I can't keep enough of this around. Make a loaf every other day.

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