A Baguette Dough Boule
This dough was made from the '80% Hydration Baguette' recipe from the Weekend Bakery. it is supposed to be for baguettes, but, as you can see, I made it into a boule. Quite yummy! I do need to learn how to score better. For this bread, I let it rise in the banneton seam side down, a la Ken Forkish. I prefer a more purposeful score so will do that in the future.