Alfonso needs some company in Baguette world
I haven’t made Baguettes in over a year and I’m pretty rusty although I’ve never been as consistent or practiced as the master. I used the “36 hour + Baguettes” recipe by txfarmer, but I reduced the hydration to 72% which was too dry in retrospect, but easier to handle when out of practice. I used Central Milling Type 70 malted flour which gives excellent flavor.
Wow do I need practice scoring!
Not a bad crumb though. And the other problem is that they seem to disappear pretty fast!