This weekend I decided to make baguettes - I spent some time searching this site for recipes, and was amazed at the number of possibilities!
I went with a recipe that calls for a little sourdough starter -
I had a few problems with it - mostly with the shaping, I think - if you look closely at one of my loaves, you will see it has "stretch marks" - from when I tried to do the final shaping, rolling the pre=formed baguette into its longer version. Also, because I wanted to bake them inside an upside down roasting pan, I could not make them as big as they should have been. They turned out ok, but a little on the heavy side
I was hoping to have a recipe that would end in a very light and airy baguette, as opposed to creamy and a bit heavier
I think that commercial yeast might be better than a sourdough starter - what do the experts here think?
here are some photos