I am getting kind of stuck in a sourdough boule sort of rut and given the various possibilities I could be stuck here permanently and yet I'm hankering to be able to make a decent baguette. Hence, I've been wandering about this site and seeing some tasty looking recipes that play into my desire to let the dough do a lot of the work. Thanks to all these fine bakers for sharing their methods! But I was getting confused trying to keep the variations straight, so I put them into a table so I could try and see what was going on. So many routes to tasty bread to try out depending on how the mood strikes:
I changed it to an image so I could post it, this should be the PDF version on Google Docs
I put together some dough according to Bouabsa, but shaped and proofed according to Fromartz. Alas my slashing and shaping need some work in baguette form, but I'm pretty happy with the crumb:
After reading the recipe in "The Bread Baker's Apprentice" I finally got decent baguettes to come out of my oven. They even crackled as they were cooling! However, I sprayed the light bulb in my oven with water by mistake during the steaming phase, and it went "boom!" But it was worth it to finally get some success with this French bread.