practice baguette crumb

Thanks!

This time I used a couche. I tried parchment paper the last couple of times but I thought the loaves were a bit pallid on the bottom. The dough is so sticky it's hard to transfer but this time I liberally dusted the couche with a rice flour/ bran mixture and used straight rice flour on the tops of the baguettes to transfer them to the stone.

 I use a small stainless roasting pan on the bottom rack and pour hot water in for steam... Iron skillet and lava rocks is in my wish list. The oven is an old (25-30 years) electric range, nothing special.

 I should have said that I used Type 70 malted flour from Central Milling for these. 

another photo, from last weekend, my computer skills aren't so good. Same recipe but proofed and baked on parchment. Less sprping but nice glossy crumb.