recipe and photo from here
Bonjour from a showery SW France,

This week the weather has been mixed; sunshine one day and showers the next...Spring has well and truly arrived.

Last weekend I discovered this recipe and I decided to give it a try. I was impressed with the results and yesterday gave it a 2nd attempt. I did not have any plain bread flour so I used multi cereal and I am happy with the result.

I think that the secret is in the flour so make sure that you use the best bread flour that you can find.

After my first attempt, I found a French blog that mentioned a way to speed the rising process up. She heats the oven to around 30 degrees and leaves the baguettes to rise for around 30 minutes.

I must admit that I have used this method myself when making hot across buns as it is often hard to find a warm place if the sun is not shining.
Makes 3 baguettes 1 1/2 cups (12 ounces) tap water, heated to 115° F 1 teaspoon (1/8 ounce) active dry yeast 3 1/4 cups (14 2/3 ounces) all-purpose flour 3 teaspoons (3/8 ounces) Diamond Crystal kosher salt (note: if using a fine-grained salt like table salt, fine sea salt or other brands of kosher salt, you ...