Best baguettes yet!
After a few tries to get some nice baguettes, I have finally made a batch I am happy with enough to share!
90% organic strong white flour
10% organic rye flour
1.5% instant yeast
Made a poolish with 10% or flour and water and a touch of yeast, left for 24hrs at 20c
Mixed ingredients sans salt, autolyse for 1hour
Added salt, knead for 4 mins
Bulk fermented for 3 hours, perform 4 turns every 30 mins for 2 hours
Bench rested for 20mins
Shape and proved - mine proved for 2 hours 10mins
Baked with steam for 10, and 15 minutes without