Baked Baguettes

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I recently made this for my French class at school and they where such a hit! I took 3 of them in for my class and there is only 8 of us and we devoured them! they where so easy to make and the outcome was amazing! the only thing is i might just make 2 big loaves instead of the 4 small loaves!

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I used this recipe both for Baguettes, as it was intended, and as the dough for Pan Frances. The only difference between the two is the shape of the loaf.
After a couple of tries I had to make three changes to Tyler's recipe that improved the process for me.

1. Instead of covering with a clean dish towle I covered my rising dough with plastic. (This makes the cutting a little easier because the loaves dry out less.
2. I Brushed the loaves with milk 4 times pre-slashing with a knife for the diagonal cuts. I then let it sit for a few minutes to let the crust soften prior to making the cuts with the knife.
After the cuts are made I brushed the pre-baked loaves again with milk for one last time.
3. I had to reduce the cooking time by a third for the Baguettes, and by half for the Pan Frances.
With these simple changes the recipe was easy and the bread was soft in the middle with the classic crust you would expect.

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I read all the reviews. Cooked them for less time, I think I'm going to slice the tops at the second rise instead of the end? I thought the bread had the perfect cruncy crust and tasted AWESOME! Totally easy too! But will also just make two loafs so they are bigger! Thank you all for the tips!

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Bread smells great but cooking time was off and bread was hard as a rock and stuck to the pan. I bake often and I do not recommend this recipe.

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Simple, delicious. Mine baked a little quicker.

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I'm crazy about Tyler Florence, but I was NOT crazy about the recipe. It was easy enough, but it was as dry as cardboard, and I had to take it out of the oven about 8 minutes early so it wouldn't burn. The test kitchen for this recipe must be on Mount Everest, because it cooked too fast in my kitchen! Despite the dry cardboard texture, the taste was fine. I used what we didn't eat for dinner cubed up in a salad and drowned in olive oil! They sure stood up well to the olive oil! Don't know if I'll try it again. If I do, I'll have to make adjustments.

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spectacular, and for a softer inside, use a little over 3 cups of flour and bake them for 30 minutes. also makes great rolls!

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First time I tried the recipe, I followed the instructions and timing and the loafs came out tough and hard. I realized I probably didn't let the dough rise enough... the second time I did it, I let the dough double in size each time and the bread came out just great.

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It was really easy to make (we do have a kitchen aid mixer with bread hook though. I cooked it on a stone. Everyone loved it. I will try making 2 loaves next time so they are bigger.

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Best Bread ever. Simple too!

Rolled in cheese and baked on pizza stone. Only took 20 minutes instead of 40. Easy with mixer. Took time though.

Very, very good.