Review on 🥖 Emile Henry Burgundy Baguette Pan by Aida Plata

Bakeries do a great job of making crusty baguettes with a nice chewy center, especially if you use artisanal flour. The only reason I didn't give that 5 stars is the terrible recipe books that came with the baker. Quantities/measures were definitely "lost in translation" - for example in reference to a cup of water being 7 ounces instead of 8. If you want to follow their directions correctly, use a household scale that references the original French sizes, or you'll end up with a sticky, useless dough. King Arthur Flour's website has a good recipe to use. with this baker - and gives much better results than the transfer mush in the book. A quick web search turned up a lot of problems with the book that came with it, and some pretty darn good solutions. Search before using and you won't be disappointed.