Safeway baguettes, how do they do it?
Is anyone familiar with Safeway's artisan baguettes? They are very light and fluffy with a thin crust that is crackly (when moistened and refreshed in the home oven for a few minutes). Some may consider this bread the "artisan" variety of Wonder bread. I actually found it quite good and would like to be able to produce such an airy loaf. Does anyone know what they do to make such a loaf?