Looking to shake things up just a little, I decided to change a bit from my recent Semolina with Rye Levain concoction. Not a lot, just enough to see what would happen by altering that one thing. And that one thing was to use 60% durum/40%AP flour in the final mix rather than 100% durum. Otherwise all things remained the same. Well, except that I actually did a 3 stage build this time.
Baguettes are 3x350g, Batard is 1x600g
I think that the prior batch had slightly better oven spring, this one has a more craggy look where the baguettes bloomed. But that really isn't a complaint. Just an observation.
Crumb shot added the following AM to satisfy a few demanding bread nuts!