Still a work in progress, these baguettes. I have a good recipe, and have adjusted to tropical conditions. They taste great and have a nice texture. But I’m still working on finding that perfect frenchy baguette with the crusty crust (got it) as well as the big holy holes when you break it open (haven’t figured that out yet). Next time I’m going to keep the dough a little wetter, as well as knead it a few minutes longer to work the gluten up.