90% baguette...by accident
So I was mixing up a recipe of BBA pain ancienne and decided to halve the recipe. I wasn't paying attention and ended up doing a 90% hydration. It turned out pretty decent. This was done by S&F only though and very short proofing time. Almost fully fermented in the fridge and only proofed for 45 minutes while the oven heated up.
Not too bad, all things considered. I didn't expect to have much luck with scoring such a high hydration, so I just split done the middle.