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Well I really tested my oven with this one😅 unfortunately my oven doesn’t get anywhere hot enough, so I can never get quite the right bake I want for baguettes, but I think it did the best it possibly could! Also my crumb isn’t as open as I normally like or a dark enough crust when I use a regular oven, but hey, they tasted good, so that’s all that matters☺️ I can’t quite share my baguette recipe(but I promise soon!!) but I’ll give some tips. The secret to make a proper baguette, well there are lots, but for me, the most important is a good strong sourdough. It not only enhances the flavor, but also it provides a good internal crumb structure. For proper fermentation, baguettes need a sourdough with a ratio of 1:5 (1:10 is even better) 1 part starter to 5 parts water and flour. And of course, you also need a good strong flour of at least 12% protein. Then during baking, you want a high high heat, the higher the better, and you need to incorporate steam for the first 10 minutes of baking. I will usually have a pan on the bottom, and as soon as I put the baguettes in the oven, I pour in boiling water, and immediately shut the door (be careful with the steam when you open the oven!!) Baguettes are tricky bastards but hope this tip helps a wee bit ! If you click the link in my bio, I have linked my Amazon page, where l list many tools that I use like my molds, scales, tools, favorite baking books, etc. I also have my LTK page where I link similar vintage plates and bowls that I use! Again, like always, I highly recommend using a scale for all recipes, as it ensures a better, consistent bake! Using cups for measuring is just not an accurate way to measure and can lead to baking tragedies😅