This is becoming a good habit. Baguettes follow pizza, and this time it was particularly fun because I got to see how the Central Milling flour works in bread. You know what happens — you make 9 pizza balls, and you only make six pizzas. So you roll your extra dough into a ball, and refrigerator it overnight, and then bring it out in the morning to take off the chill.
My dough started to come back to life by early afternoon, and I shaped my baguettes, let then proof for about 90 minutes and then slashed and baked them in time for dinner. Despite my best attempt at properly scoring them, they still exploded! One of these days I am going to get it right.
Much like the pizzas, the Central Milling flour gave my bread a nice crunch in the crust, and a dense, flavorful crumb. The loaves were not as light and airy as a traditional French baguette, but the overall effect was very good.