I think this has now become a part of my weekly routine. As soon as one loaf disappears, I am antsy to make another. This time I weighed my dough--10-12 ounces each--before I formed my batards and worked them into baguette form. I used Peter Reinhart's recipe for Classic French Bread ( Artisan Breads Every Day page 49). I let the crust get nice and dark and crispy. So good!
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