I'm currently developing a baguette recipe for myself. I learned a bit about baguette at school and have made it 3 times now. The difficult part is adjusting the recipe to work well in a home kitchen. There are so many variables, ovens, room temperature, product brands, type of pans....and the list goes on... I also want to try to sneak some whole wheat flour into the equation.
This time around I learned that I'll need to make each loaf smaller to fit better in the pans. I may want a hotter oven and more steam to develop a better crust. Plus, I'll be trying out more several flours.
Here are a few pictures of my first try making baguette at home!