Baguettes are the simplest of breads, or so one would think, considering they’re made from a few core staples; flour, water, salt and yeast.  Last week, I tried a  formula for a sourdough baguette. It came benefit of the Spanish baking book, Guia Parar Elaborar Pan En Casa, and was provided by baker Carlos Martin from La Tahona panederia in Segovia, Spain.

My first batch reminded me that the road to baguette perfection has its own potholes. More precisely, whether my pre-shaping was too loose or I had not been vigilant in rotating the loaves, whatever, the results were a bit dark. But at the end, I got loaves specatularily riddled with a golden honeycombed crumb and flavorful from long bulk fermentation. Not perfecto but good enough to inspire further tries in the future.