This baguette recipe turned out great on my second try. The first time it turned out a bit dense. I will definitely make it again. It does take some attention and time, but the results are delicious.

Great recipe! Had to bake em less (around 30mins) like everyone else and i had my heat at 220c Made one with sesame (tested great) and served another one topped with garlic butter (just used butter,garlic powder and herb mix) which was delicious

Need to tinker with it. At my elevation (5300’), I had to bring the heat down after 20 minutes & bake for only 30 minutes total. Still the crust was burnt & the inside had yet to become as airy as it should be (or as airy as the photos). I’ll mess with the rising times too. But more promising than any baguette recipe I’ve made yet. [A week later—3 attempts later] For me, at least, I need to cook it on lower heat. My rise times are toward the longer end as well. Baking the bread for about 35 minutes at 350, with that pan of water steaming, makes these incredible baguettes. They crackle when you tear them apart & are soft inside—delicious. I love them, the woman who lives here loves them, my two boys love them. These ingredients & measurements are perfect. Thanks for the excellent recipe.