I went to KAF looking for flour sack dishtowels. That led to a couple of other items and then to this recipe. Moving to the high desert from the East coast my bread making had suffered but the itch was surfacing after a two-year absence. Having all the ingredients and equipment I weighed, measured, and mixed. But I didn't see "slack." I added 2 Tbsp of water and turned the dough out. I was happy--everything looked like the pictures. Refrigerated, removed 25%. formed, folded twice, stretched, rolled and placed the loaf in the microwave with a damp towel to raise. (Note: the high desert is dry.) Twenty five minutes at 450 degrees and 1 1/2 hours of cooling. The better half returned from a "girly" day of shopping. Upon her return we sliced the baguette to "...that's the best baguette you've ever made." Thanks KAF! I've got three more tries to make this batch better. (It IS the folding!)

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