PJ Hamel, post author June 8, 2017 at 4:24am In reply to I look forward to making this version of the classic baguette t… by Lyn C (not verified) Lyn, go ahead and use the French-style flour — it'll behave the same as all-purpose. And thanks for that tip — an expensive baguette indeed. OUCH! PJH Reply
June 8, 2017 at 4:24am
In reply to I look forward to making this version of the classic baguette t… by Lyn C (not verified)