I look forward to making this version of the classic baguette this weekend. One question and a comment. Question: I happen to have some of KAF's French Style flour on hand that needs to be used and I'm wondering if I need to adjust anything to the Bakealong recipe? The comment: Just a warning to any of you that have ovens with their electronics (settings & knobs) beneath the oven cavity. Years ago, I used Julia Child's steaming method which happens to be just like the one in this month's BAL. One time the water spilled over the floor pan and out of the oven. Poof the water shorted out the oven's thermostat. That was one expensive baguette! Just pour carefully and you'll be fine.

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