Nice crumb with big holes BUT.................
Well I finally made a nice crumb with decent holes BUT I had to go to 80% hydration to get it. I am weighing everything, KAF, overnight fermentation, followed Anis Boubsa's recipe to the letter "T", oven temperature checked and rechecked, you name it, I have done it LOL. Except perhaps a little higher hydration but couldn't get holes in the crumb until I went to 80%. Although I was somewhat pleased with the end result I still don't think everything is quite right. At 80% the dough was as close to impossible to work with as one could imagine. Instead of shaping the baguettes, I would call it more like "slurping" it together to try and get some kind of a form to it. And there was no way possible to score anything this wet.
If this didn't work, I think I may have given up. But would definitely appreciate comments, tips, suggestions, etc on what I am (may) be doing wrong.
Thanks very much.