Reading Reinhart's description of this bread makes we want to visit Paris. But, alas! I don't think I will be doing that anytime soon (read: never). I am always amazed at how essentially the same ingredients (flour, water, yeast, salt) mixed in different proportions using different methods can make so many different kinds of bread. This is still a baguette, but it uses poolish instead of pate fermente. It also uses sifted wheat flour in an attempt to approximate clear flour. As Reinhart admits, we can't make our bread in "the magical environment of Paris," but this is still pretty good.