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Baguettes De Tradition, crust very crisp.  Taste very good.  Crust, crumb and texture very good.   Recipe based on Baguettes De Tradition located in straight dough section in Jeffrey Hamelman book ‘Bread’, a Baker’s book of techniques and recipes 2nd edition.  Each week I do one recipe from the book, my goal is try and make all the recipes in the book.   I am happy with this result, but I still see area for improvement on my shaping and scoring skills.   This recipe is meant for baker’s with experienced hands to expand a baker’s skill and repertoire.  I would not recommend this one for a beginners baguette.  Scaled down from 17.855 kg to 1.5 kg.

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