my baguette :)
here are some pics of my baguette, its about my 20th attempt and I think I am starting to get it, a little at least. I've had baguette in Paris and Cannes before, so I know what I am reaching for. I cant seem to get the holes really big though, I dont know if Im rushing the proof or de gassing too much during forming. Tell me what you think. I used a Pate Fermente for this.