…I’m pretty much done with the topic of baguettes anyhow. I have a few questions that I still wanted to answer, one in particular about whether it might be possible — if you really tried hard — to replicate a real French baguette in America. The short answer is “no”. The long answer is “still no”. For a long list of reasons, many of which can be found in a very old post called American vs. French Flour. It’s something I wrote way back when I first began posting (the first time I blogged about baking a baguette), yet it’s still one of the most frequently referenced posts on the joepastry.com. Find it here if you’re interested. I’ll leave the rest of the Q&A for some other time. Happy weekend to all!