That is definitely the question! I started out making Paul Hollywood’s baguettes but I think I ended up with one short baguette (or it could be a short ficelle) and a few batards!
My baguette rolling definitely needs practice! Up until that point, everything was going really well. The dough for the baguettes is wetter which makes it a little more difficult to work with but, as the saying goes, practice makes perfect. So that’s what I’m going to do.
And regardless of their size and shape, they tasted really good. 🙂