This recipe can be used to make not
only baguettes and rolls, but also boules.
To make boules, divide the dough in
half, and follow the instructions for the
Multigrain Boule, beginning with step 7. Decrease the baking
time to 35 to 40 minutes.
After being "baked" in a skillet, this bread can be split for a sandwich, tossed in a salad, or skewered for dessert. Make a double batch if you plan on sampling all of the above. The dry ingredients can be combined at home.