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.