Been baking for decades and, found all your information and tips to be VERY accurate. (Crispy crust, moisture, ect.) I use King Arthur bread flour and/or Artisan bread flour for most of my baguettes, (with an occasional pinch of non-diastatic malt powder for a subtle taste difference).

Yet, my question to you or, any of your followers is this: Have you or any reader's here practiced "par-baking" recipes such as these? And how would you do it precisely? Two of the biggest commercial bakeries in Chicago, (Turano & Gosnell, and, the city where I am from), offer this convenient product to the food service industry, shipped frozen. Could such a thing be done at home? Where you did all the work ahead of time and, did not simply refrigerate raw dough, but pre-cook it partially so upon thawing, it only needs a finishing bake? Thanks!

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