drat!
Once again, even after swearing them off after multiple failed attempts, I am baking baguettes. For the last few hours, I have coddled and babied the dough, and I have to say, I was feeling pretty good about things. Following Hamelman's recipe for Baguette with poolish and his detailed shaping instructions, I have managed to form the best looking baguettes to date (for me at least).
Almost.
Like fortune's wheel or a jealous deity, Mise en place has struck again: I'm out of parchment paper. With an hour left to proof, I don't have time to run up to the store and buy a roll, which means I have to get this dough into the oven with only my skills and, perhaps, divine assistance.
I am thoroughly confident that, instead of long, golden, baguettes, I will instead pull from the oven four, wonky, wobbly, misshapen worms.
Wish me luck! I'm off to search the forums for tips on how to get these into the oven!
Eric