Once again, even after swearing them off after multiple failed attempts, I am baking baguettes. For the last few hours, I have coddled and babied the dough, and I have to say, I was feeling pretty good about things. Following Hamelman's recipe for Baguette with poolish and his detailed shaping instructions, I have managed to form the best looking baguettes to date (for me at least).
Like fortune's wheel or a jealous deity, Mise en place has struck again: I'm out of parchment paper. With an hour left to proof, I don't have time to run up to the store and buy a roll, which means I have to get this dough into the oven with only my skills and, perhaps, divine assistance.
I am thoroughly confident that, instead of long, golden, baguettes, I will instead pull from the oven four, wonky, wobbly, misshapen worms.
Wish me luck! I'm off to search the forums for tips on how to get these into the oven!