My Rustic Sourdough Baguette is not rolled and folded like many baguettes, but rested and pulled in stages. This gives it a quite unique crust, and a very large and loose crumb. The crust is thin and dark, due to the baguette being baked on the floor of the hot woodfired oven. Like all SourdoughBaker breads, I don't use bread tins or trays, preferring to bake 'on the sole'.
The baguette is made from a white starter, giving it a light, tangy flavour. A true baguette is all about the crust. As such, it lends itself to soft toppings like ripe brie, or perhaps a seasonal berry jam - these types of toppings help to highlight the crustiness of the baguette. The other thing that a baguette does very well is to create a transport medium for dips, pates and so on. The sourdough flavour, while complex, is also mutable, complementing whatever you choose to top your baguette with. The crust holds firm in soups too, so a baguette is an excellent choice with anything liquid.
Baguettes are meant to be eaten the day they are consumed - but if you find that there is still some left over, they toast very well, and make excellent croutons too!