I have not made this - yet, but it's on my short list. One of the things I like is that he makes small baguette's. He also shows how to par bake and freeze so you don't have to worry about eating a bunch of bread before it stales.
Notice how careful he is to not degas the dough. That helps with the openness of the bread.
BTW - I read somewhere a long time ago that, in France, they bake French bread three times a day because they consider the shelf life to be about four hours and people want it fresh for the current meal.
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