Baking Mad wrote:
> Has anyone used King Arthur's French-Style Flour for making baguettes?
> How was the crumb?
>
> I've been trying to make lite and tender baguettes for months now.
> I've tried all-purpose and bread flour. I just can't seem to get the
> kind of crumb that I would find in baguettes at a bakery. Might I be
> expecting too much from my conventional oven?
>
> I've tried using poolish, slow-rising the dough in the fridge, etc.
> Just can't get a lighter texture.
>
> Have you noticed any difference between using fresh yeast and instant?

Get Julia's book "How to cook" and follow her recipe for
baguettes. Best I've ever seen for home baking. Better than
most bakeries.

Pastorio