I've been making baguettes with essentially this recipe but using the European Artisan flour and mixing and rising the Jim Lahey way. I'm also using the Chicago Metallic perforated baguette pan. The ones I made yesterday uing this method produced the most fantastic baguettes. Wonderful crisp crust, lovely interior, and terrific flavor. Cut slices for cheese and hummous and had some very impressed dinner guests! They were thrilled to receive one of the baguettes as a take-home present. C'est bon! Kudos to you for successful baguettes! Irene @ KAF

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