Failed First Attempt at French Bread

I was trying to do too much at once: after my trial run with sandwich bread last weekend, cooked on the bottom-half of a warped broiler, turned out well, I decided to make it again.  Bored while it sat there rising, I turned to the recipe for French bread and realized it is only three ingredients long.  All of those ingredients were already on my counter.  I started mixing.  The dough was perfect!  Not too sticky, not too dry, and all this without a food processor.  I let it rise, formed two baguettes too cute for words, and popped them in the oven at 450 degrees for forty-five minutes.  Unfortunately, that was the temperature and time for the sandwich bread which was still innocently rising on the counter.  Multi-tasking is not my forte, which is clearly why it is ill-advised to christen this blog while finishing off that initial loaf of bread. 

Results to be announced later.