I'm making baguettes for the first time in quite a while, and pacing through the kitchen, fretting while I wait for the stone to heat up and hoping for good steam from a method I haven't used before. I'm eyeing my newly contrived lame, born of a visit to my boyfriend's shaving shelf and look through the kitchen drawers.
Did I overproof them? Is it already too late? What if I can't get enough steam? What if my scores are off? I wish I had extra dough I could practice on. Is it ready yet? Maybe I should've made more so I could've gotten more experience. Will my angles be off? Will they open nicely? At all? Should I put oil on the blade to make sure it doesn't stick? I wish the fridge were less full. I don't have space to put this pie dough anywhere.
Sometimes things just fall into place.