My attempt of Vermont Sourdough
First -- wanted to say this is a wonderful place! I have spent much time searching and reading the archives. Great community!
I am still a newbie but here was my recent attempt at Hamelman's "Vermont Sourdough". I began my sourdough starter two weeks ago, and feed it twice a day at 125% hydration. (I began the culture with fresh milled rye and so far maintaining with KAF AP flour).
For these baguettes, I used the same ingredients and ratios as the book says. I adjusted for my desired total weight, and I did the main bulk-ferment in my wine chiller set at 50F for 12 hours. Final rest / rise for 30 mins prior to scoring and baking. I did the final rise directly in a perforated baguette pan. Used my handy-dandy oven steamer injection. My shaping needs improvement but for me, it's not too bad.
Tastes great! Very bold sourdough flavor, a hint of rye, and thin crispy crust!
(edited to add last pic).