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Title: Possible error?
Review: I was disappointed because the baguettes beginning on page 335 failed to rise enough and when baked they were what you might call mini-baguettes. One possible source of my problem is that I used a Canadian high-gluten bread flour instead of the specific brands of unbleached all-purpose flour insisted upon on p.338 of "The Bread Bible".ARE THE FLOUR QUANTITIES FOR THE "DOUGH" ON PAGE 338 CORRECT?The bread flour I used is described as "White Bread Flour" at:http://www.rogersfoods.com/
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