Ancient baguette discussion
I was searching the 'net for possible tips on re-creating Boulangier Paul's "flute ancienne" and came across this rather old, but interesting, bulletin-board/blog/discussion. There are some really good posts, there.
Someone asked the question: "Why are French baguettes better than others?" There were some interesting answers. This may be useful to bakers around this neighbourhood. No questions from me, for a change...just posted FYI...