Back to Louis Lamour‘s baguette tradition. Baked a few batches, including one for a charity function. Louis’ formula is a sure path to a perfect Parisian baguette. And the steps are simple; autolyse, bassinage and retarde! If those terms are unfamiliar, I invite you to look them up for a robust explanation. In the meantime, I offer photos for inspiration. These are fabulously tasty with an eggshell crust and holey crumb!