Made these recently, using another variation on the classic recipe of baguette, and - apart from their somewhat wonky shape - they are pretty nice, with a nice brittle crust and soft, melting crumb, perfect to enjoy with a decent drop of red... which I should add is safely back on the wine rack for the time being!
Only thing I didn't like about them was the aeration was a bit too much, although I suspect this might be resolved by being less 'dainty' with them during the final shaping process: no doubt next time I'll learn something else about how to make really good baguettes, which will override this latest lesson!
