Crust on baguettes
I am extremely excited because yesterday I made 4 baguettes that had a wonderfull and open crumb. I decided to go against the grain (no pun indended), and just not knead the dough. Instead I made an extremely wet dough (about 80% hydration) and did the stretch and fold method. I would then let the dough rise for 45 mins. and repeat the stretch and fold method again. I did this five times. Afterward I shaped and baked and they turned out great!!! I wish I had a camera that I could take pictures with...but I don't.
Although I do have just one question, My baguettes came out pretty small and the crust was crispy, but had a very pale color. I think it might be because I had no sugar in the dough, or I just had too much yeast ( I used 2 Tsp.) But I am really not quite sure, but other than the crust problem, I loved the way the bread turned out.
So if anyone has any recomendations or hints on the crust, it would be greatly appreciated.