Quite right.

I even find Poiline and Gails a touch to sour or whatever word you'd prefer. I am a sucker for flour experimentation and I must have around 20 different flours open at the moment. It's a bit of a waste of time trying to convince someone to like something they aren't particularly bothered about.

Envelope folding and using the square rising boxes above are two of the key reasons why the baguettes are my favourite daily bake. The folding is key when using higher hydration. Baguettes are still my preferred daily loaf. Sometimes morning and evening.