The thirteenth bread in the Challenge: crusty, delicious, baguettes. I tried making French Bread years ago, and frankly, it was nothing special. This, on the other hand, was wonderful. More substantial than your typical grocery store baguette, it was a great balance of crust and crumb. The large portion of pre-fermented dough added greatly to the flavor. I took this to a family gathering and it disappeared quickly. I would definitely make this recipe again next time I want this type of bread.
Next up: Italian Bread. I'm not sure how this differs from French Bread, but I'm sure I'll find out.