Hi all, new to this forum, but wanted to share my success with the MB baguette last week (French Lean, direct method because I was short on bread and time). It's the first full recipe I've made from the book, though I've been using it as a resource for the other bread I bake ever since I got it. Made three short baguettes (150g each) in my little IKEA apartment oven, with a tray on the bottom for steam. No crumb shot, but it was soft and fairly open (mixed by hand). I'm in Italy, so my flour isn't exactly comparable to the American stuff, which is always a fun challenge when using any recipes from the US, but I used a mix of stone-ground type 0 flours (which refers to the level of sifting - with 00 being finest/most white, then 0, 1, 2, then whole wheat or "integrale") with different protein contents (one high, one lower) and proofed on a linen couche, seam up, then transferred to an upside down preheated baking sheet.