All the BakeAlongs are great. Thank you in particular for this one! I finally solved the problems I so often have with baguettes. The discussion here was very useful even when my problems were different. Batch one, I confirmed I had been overproofing, but still not a good rise. The videos & your advice to go 1/2 inch with the slashes sent me to batch 2. And voila! wonderful, great crust, great crumb, wonderful, airy holes. Accolades from the eaters. One nit: in the step for proofing, there is an inconsistency between the first recommended timing and the 2nd longer one. The first says 90 minutes. The 2nd says 3 hours instead of two hours. So should the version using 1.5 teaspoons yeast be 90 or 180 minutes? And maybe these timings might be useful for folks using non-standard equipment. I use a Swedish Ankasrum Mixer. With dial set a little slower than medium, I kneaded for 7 minutes with the bread hook to get to the window pane state. I noted someone else with a steam oven. Mine is a Wolf. Their auto bake setting for bread steams for 7 minutes from a cold oven and then goes up to the higher temp. This is great for many breads but wasn't for my baguettes. What worked: convection steam setting, preheated to 425 with steam on, baked bread 25 minutes, turning steam off after 7. The crust isn't as dark and crusty as with the auto setting, but you get a great rise and golden crust much like the pictures here. Hope this is helpful for some of the bakers out there.

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