Baguettes

There is nothing quite like a crispy baguette straight out of the oven from Paris. These are perhaps not quite that, but the baguette experts in the house (the Js) have given this recipe and the resulting product a two thumbs up. (The recipe was from a class I took at Zingerman’s in Ann Arbor.) Now all you need is to procure some good French butter.

Here’s the recipe: