I just made the stuffed baguettes the other night and though delicious, they did not have pockets and the airy-ness like the pictures. I can see that the way I shaped them wasn't terribly off from what was depicted, but I didn't notice any additional rise or rest time for the filled/stuffed baguettes - omission, or layer, roll, and bake just like that? - Either way, they were delicious, and even good cold the next day! The testers let the stuffed baguettes rest for about 20 minutes before baking, just enough to let the dough relax and start to rise again but not enough to cause a gap between the layers. Laurie@KAF

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