David's baguette surprise and challenge.
David Snyder's thread on these baguettes seems to be closed so I will post this in my blog instead. Here is his recipe, in case you missed it the first time around.
I just got around to making these baguettes today, as I have been concentrating on something else lately. I made a couple of substitutions, using King Arthur Artisan flour instead of Guisto's (hard to get on the East Coast) and kosher salt instead of sea salt. Other than that I followed his recipe to the letter.
David, they were great, and I will make them again. they went down real well with some "almost bouiliabaise" I threw together. My other half ate even more of them than I did, and since he is not much of a bread eater, that's a compliment.
We didn't take pictures; my camera is on the blink, I don't know how to use Howard's, and he was out in the garage lying on his back under the lawn tractor trying to re-attach the blade. I didn't dare ask him for help.
I've been quiet for quite a while -- that doesn't mean I'm not baking nor does it mean I'm not reading TFL. As I say, my head has been elsewhere of late. But I couldn't pass up this opportunity to thank David for this easy recipe that has such good results.