Reading James' post makes me want to try adding some bread flour to this recipe. I really enjoyed the Classic and Stuffed Baguette recipe you posted some time back. I thought I would try to make stuffed baguettes with this 'no-knead' recipe. As you might suspect, the slack dough from this recipe made rolling the stuffing challenging, but I did it. Generally, I think the flavor and texture is very similar. The main difference is that with bread flour, the dough had more structure. It's a bit easier to stuff and seem to puff higher when baked. My husband and I just love the stuffed baguettes! They're so good! Your recipes inspires us. But I love how your blog gives us 'instant' feedback to improve our home baking and take it to the next level! Happy 2010!

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