I get breadsticks when I want baguettes
Hi, when I follow my recipe (let rise until doubled in volume; shape loaves; proof for 2 hours at 85 degrees in humid environment; steam oven with icewater bath, mist loaves before sliding them; mist again 5 minutes later and replenish icewwater bath; then bake at 450 for 15 minutes on middle rack, then for 10 minutes on top rack, with final mist right before taking them out) I wind up with breadsticks. Hard, very dark brown breadsticks with a crust you could break your teeth on. No bounce, no crumb. Yuck.
I tried varying my approach by letting the loaves proof in a couche created with a silicone baking mat. I use the silicone baking mat to support the loaves, and also to prop up the saran wrap that I use to make a proofing chamger (so the saran wrap doesn't touch the rising loaves but keeps them nice and moist and prevents a crust from forming). I then leave them in the silicone couche while baking.
I also tried preheating to 550, then turning the oven off when I slide the loaves in, and turning it on at 450 only after I mist for the second time, 5 minutes after they're in the oven.
This approach has worked better, but now my loaves have no crust to speak of on the sides (where the silicone has insulated them from the oven heat) and the crumb is a little raw. Also, there's still very little bounce.
What to do? I either end up with all crust and no crmb, or too little crust and a raw crumb. Help!