Usually when I get it in my head to cobble together a formula based on two or three things I've seen mentioned on this forum, two more in my head, and a bit of whimsy, the results are not pretty. Especially when it comes to baguettes. The last two or three times I've tried to make baguettes, they've come out flat, with closed crumb and, with the sourdough versions, crust that provides a thorough jaw workout.
But not this time, oh no! This time I tasted victory. Victory, and some very yummy bread.
Here's what I was trying for: