Traditional Baguette Recipe
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibN5tg7w8SUuFTmgB1fzbMDmT31ggQiTXA5Z6qbvc37donZFVz6fLZzUoVSoY3gzr6t-TTYLa4w46L45vHrbCPEHqFZIvCf6zumI7_vcM5W4WKkjxboAXz0PTDhYd6T0-zO5nxKRV4186c/s1600/baguetteIMG_6717c.jpg)
I know that I've got a good bread recipe if, after first tasting a loaf, my boyfriend immediately plans on making a sandwich out of it. If the bread is just okay, I get an unconvincingly encouraging "That's good!" If it's great, I get, "We could cook some bacon and make a BLT with melted cheese!" Then, even if it's 11:00 at night after a heavy meal, he will make that sandwich. I got all kinds of compliments on my baguettes for Christmas dinner, from people who ate gluten and from those who were gluten-free. It was an amazing and filling meal, and yet my boyfriend made little turkey sandwiches afterward with baguette slices and turkey bits. That says it all. I made a quick version of this recipe which works great for a tight schedule. This recipe is more traditional, with two rises of the dough. That slow process improves the flavor and the browning of the crust for a more traditional artisan look and taste to your bread. T