Holy )(@&*(@* -- this is the perfect recipe -- and I've been making baguettes for a long, long time, with various hydrations and shaping techniques. Crispy, big holes, lovely color and great taste. The ONLY adjustment I made: I had some flour/water/yeast on the counter for a starter, and used that mix, subtracting the amount of water and flour. (In other words, I didn't do the overnight thing in the fridge.) The bread tripled in size much faster than I expected and I was happy I checked the bread at 16 minutes. Seriously good -- and easy.

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