I should stop for a moment and explain that this bread was fantastic. I took the baguettes to a family dinner and got tons of compliments. The crust was wonderfully crunchy, but perhaps a bit undercooked. I appreciate crunchy crust so much more now! The center was soft and dough-like. It was a delicious baguette!
One mistake I made was that I did not score them quite like I should have. I was experimenting. I took a sharp knife and only pressed it into the dough instead of sliding it. It didn't give the bread the nice score marks like I've done before.
Yes, this bread was great and I could see myself making it again. However, if I decided to make baguettes one day, I'm not sure what would draw me to this recipe over any of the other wonderful baguette recipes in this book. There is another layer of bread making I'm just not seeing yet- the subtle differences.