i´m trying to find a way, how to make nice, airy baguettes. Without success. Actually there is probably most troubles are somewhere between shaping and baking. I'm using white, high gluten 75% hydrated dough, mostly pre-fermented at fridge, once i´ve tryed Reinhart´s poolish baguettes. I have fully developement gluten. That stick, what i'm able to produce are not bad, but it have crumb like a normal buns, or white bread. They are not nice, fluffy baguettes. And crust are not perfect to.
How i can do it at home?