This recipe comes from master baker, Peter Reinhart and takes some prior planning as it involves a pre-ferment and an overnight rest in the refrigerator. No big deal. The nice thing is, once you mix up the pre-ferment, you can leave it in the refrigerator for a few days until you have time to mess with it - and the flavor only gets better. I made a couple of baguettes and few large rolls with one batch, so a little work goes a long way - and the finished product freezes beautifully. Maybe not so unfortunate after all.