Novice baguette results
I'm a novice baguette maker and I am easily overwhelmed by all of the information on this forum about making baguettes. So I picked one recipe and gave it a go. I tried using the "Basic Baguette Formula" ( link below), and got mixed results.
The flavor and texture of the crumb was good enough, but the crust was not flakey or crunchy. Suggestions?