SC - summer feast

[Karen O]

> > I tried my hand at baguettes a number of years ago and found my
> expertise
> > not up to the task.  My expertise and patience have improved since then,
> so
> > I'm considering seeing if I can do better.
> 
> I'd think oven spring would be a big factor in the texture, too, both of
> the crumb and the crust. Maybe you need something closer to a pizza oven
> to do something that approaches a professionally made French baguette,
> for at least part of the baking process. I dunno, this isn't my area.
> 
There is probably something in that.  The starting oven temperature for a
baguette is around 500 F.  I think my oven had a bad thermostat when I was
trying to make them. 

> On an only marginally related note, have you done any of the Cuban-style
> pseudo-baguettes popularized by the likes of James Beard and Paula Peck?
> 
> Adamantius
> 
I haven't tried them, but if you post the recipe, I'll give it a try.

Bear
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