Bevy of Baguettes

It is so unlike me to do this. But I actually followed some instruction and process today. Using instructions from my new book by Ciril Hitz, I put together some French bread "classic" dough (using a poolish), and here is the result. I made three baguettes, one boule, and a batard. We're about to sample these with soup and salad. I let you know how they turned out. But so far, they're looking good!