I tried. I thought for some reason I could do it. f.a.i.l.
When they came out of the oven I thought I had succeeded. The crust was sounded crunchy and wonderful. But after they cooled they turned out to be nothing more then tasteless, white, baguette-shaped, bread-like tubes.
Have any of you ever successfully made baguettes? Is it even possible in a home kitchen? I am hunted by the memory of a real French Baguette sold on every corner in Paris.
I used this recipe.