I made these today; sent a photo via Twitter. Absolutely incredible and I've never made baguettes before. Did the reduced yeast 3 hour rise recipe after letting the poolish sit for 12 hours, and let the baguettes cool in the oven. Crust is super crunchy, bread is open and airy. I can't believe I made these. Used a $4 aluminum baking dish for the steam and also sprayed the baguettes with water once in the oven right when I put them in. Could NOT have done this without the KA videos on shaping and using the lame correctly, as well as the blog step by step photos. KA you are the best baking teachers, so generous with your time and expertise. I hope to someday actually make it out there for classes.

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