My first two loaves looked perfect and were delicious. But the second two overproofed in my warm kitchen while waiting for the first ones to bake, and thus had no oven spring. Next time I will refrigerate half the dough while I shape the first loaves and they have their last rise, the process Sam Fromartz uses in the book for the "real" baguettes. The book, the blog, and the bread are all fantastic!

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