The flavor was close, but they were too dense the 1st time I made them: I suggest: 1.) Stretching the baguette dough to get long, large gas pockets instead of "pounding out any air bubbles as you go." 2.) If you don't have big pans for long baguettes, cook them on parchment paper placed on top of the oven racks 3.) Use flour that is no more than 12% protein (King Arthur Artisan is 11.7% while KA's Bread, Whole Wheat and All-Purpose Flours are 13% protein) 4.) Don't rush the bread to rise-it;s okay if it takes longer than 30 - 45 mins. Often it takes 60 mins, especially in the winter months or when the air conditioning is blasting...5.) Pat yourself on the back for trying to master something that seems really easy, but takes time :-))
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The flavor was close, but they were too dense the 1st time I made them: I suggest: 1.)...