Help with Baguette
I've been trying to make a perfect baguette but almost 99% of the time, my bread comes out with only a few large holes. the recipe I have is a 68% hydration (100% flour, 68% water, .6% yeast, 2 % salt). It's a straight dough, improved mix with 1 1/2 fermentation with 1 fold. I'm not sure what I'm doing wrong, and am getting rather frustrated. Maybe it's my mixing technique? I use a kitchen aid mixer, 4-5 minutes on low, 4-5' on medium. Then I window pane the dough. My place is pretty cold. It's usually around 65F or so. I don't notice a lot of volume/rise to the dough before the fold. What is it I'm doing wrong? Maybe my windowpaned stage is not right? Can anyone help me with this situation?
I've seen on your baguette recipes that you mix it by hand, mostly, right? What about with a mixer? Could you help me determine what improved mix window pane should look like? Or possibly tell me what I'm doing wrong?