I have been chasing the perfect airy baguette for a couple of years now. I was making very good bread but it did not have that wonderful open texture. When I got this book I was dubious. No kneading? I even texted the King Arthur helpline to make sure it was right. But when my baguettes came out of the oven, I was amazed. The results were what I have been hoping for through many different recipes. I look forward to lots of good bread from the recipes in this book. Thank you!

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