To go along with my French Onion Soup, I made Baguettes from scratch. A little time consuming, but really no more than any other bread. The taste was perfect, just like Baguettes are supposed to taste. I was disappointed in the shape though. They flattened during the rising so weren't nice and tall and round like they should be. The dough was pretty soft, so less water? I got the recipe from KAF & they actually sell forms just for Baguettes. You place the dough in the form to rise and also to bake. I'm not sure I'll make Baguettes often enough to warrant the investment. Maybe I'll just experiment with the water/flour ratio next time.
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