After an ambitious stab at ferment, sourdough and the like, a little reflection was in order ... especially when it looked like there was a basic somewhere that was yearning to be perfected.
So it was a head-back to basic, white baguettes.
This time round, the mini loaves were more precisely formed, the baguette rolls (if you can call them that, since Bertinet has actually reported that the technical definition of a baguette in France calls for exactly seven top slits and probably proportion correct to the last millimetre) were generous in sizing but prettily perfect for a crusty morning bread with robust black coffee.
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