Has anyone used King Arthur's French-Style Flour for making baguettes? How was the crumb?
I've been trying to make lite and tender baguettes for months now. I've tried all-purpose and bread flour. I just can't seem to get the kind of crumb that I would find in baguettes at a bakery. Might I be expecting too much from my conventional oven?
I've tried using poolish, slow-rising the dough in the fridge, etc. Just can't get a lighter texture.
Have you noticed any difference between using fresh yeast and instant?