While I'm waiting for my sourdough to bulk ferment (4th attempt in trying to get this recipe to work), I'd like to share my more successful attempt at baking.
Here's my latest attempt of baguettes, using SFBI's poolish recipe.
Don't have a crumb shot of the above baguettes, but here's a section from the weekend before.
While I very much like baguettes (and epis), I'm taking a break and making sourdough and my first sandwich loaf bread this weekend. Sourdough has been very very painful, as it's often resulted in dense and chewy bread with no beautiful holes. Based on the wealth of information on TFL, I hope to fix this. Crossing my fingers.