After a few days of a couple of bad bakes (100% rye sour was a pure brick, the recipe had to have been wrong), I decided to get on with trying to make some simple baguettes. Finding txfarmers page and his excellent recipes I decided to give baguettes a go
I was worried the taste would be too plain, so added rye flour to end up with an 80% plain and 20% rye baguette.
Shaping my first baguettes was interesting, 2 were kind of round and 2 were a little flatter and baked a little harder In the end. They had a great crust, sprung nicely in the oven and were crisp on the outside and smooth and moist inside.
However, the crumb was not as airy as it should have been and would that be because of the rye flour? Should I have added more water to increase hydration? This was a wet dough and I did stretch and folds for the first time.
Again, I tried something fairly basic but ended up learning a thing or two about dough and myself as a baker
All the best