Baguettes

My latest obsession is baking baguettes. I've made Acme's Rustic Baguettes, a recipe from Maggie Glezer's "Artisan Baking" cookbook, four times in the last couple of weeks. I meant to take a picture of them before now, but they were eaten before I could get the camera out. It's not that much actual work time to make the baguettes, but you do have to start the dough the night before by making a poolish and a starter dough. The next day you have to mix the dough, knead it, shape it and shape it again. There's a short step nearly every hour for about 6 hours in a row. They're not perfect, but they are delicious.