Wow! Thanks guys! First time in Baguette Land, and these came out perfect. Used high gluten bread flour (because I love it!), and added a spoonful of my rye starter for flavor, as I only proofed the poolish for about 8 hours in my hot summer kitchen. Otherwise followed to the letter. Anyway, perfect result. Great tips, great videos, thanks for a satisfying and fulfilling learning experience.
(Hi P.J.!)

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