I just finished baking my first round of Parisian style baguettes with Anis Bouabsa's award winning recipe. I used the retarded fermentation technique for the first time as well and found the results to be very pleasing.. Did have some issues with forming the baguettes and have yet to get a proper peel which seems to make everything easier getting dough in the oven. I had to fold one of the baguettes into a bun because it fell apart on the way into the oven..

I've just started my sourdough starter and am looking forward to the weekend when the first loaves emerge this weekend!!