Michelangelo SignorileMy baguettes, baked yesterday
Sorry to post the photo again— it cross-posted from Twitter. But the *are* delicious!
tom o’connor@msignorile beautiful. do you use water in a pan to get the nice hard exterior?
@tomOC and thanks!
Yes, a pan of water on bottom rack. And just when they go in I mist oven, mostly on bottom, with spray bottle, shut the door right away. Also cook on stone for heat.
Joe Steinbring 
@msignorile Looking good! 🤤
Dr_Bombay@msignorile these look great! i haven't made baguettes in a long time. i need to put them on the list for this winter.
Elizabeth Cronise McLaughlin
ladyteruki@msignorile : I'm French and I approve this message.
Nataliareif
🏴☠️ I-AM-antifascist 🏴☠️@msignorile Sourdough?? I'm thinking that's going to be a snow-day task here in the Sierra mountains today!
Yaz@msignorile They are beautiful. What flour/s did you use?
@yaz The flour i from France -- and that is what makes the difference -- and is hard to get. I get it via a Rhode Island distributor online.
@msignorile ah that makes sense. The best baguettes I ever made I used french flour - easier to get here in England. But I just thought it was a fluke of baking, rather than the origin of the flour! I’ll have to buy some more. Thank you.
@yaz Well, I have a husband who is a francophile and a lover of bread and has some digestive issues. He swore that bread in France never gave him indigestion. But American-made baguettes or any other bread with American flour did. So we search for the flour. And voilà! No indigestion The taste is amazingly different, and French friends in NYC have noted it.