Hello from Canadian Prairies
We just returned from a Meditteranean cruise out of Barcelona. I was blown away by the numerous cafes and bakery selling a variety of baguettes and round loaves with a substantial crust and interesting texture. Do I have a hope of producing a loaf at home that resembles what I have coveted in the shop windows. All I have at home is a residential gas oven, but am willing to source ingredients and hand equipment. Can you start me in the right direction?