My second set of baguettes
So I decided to try baguettes again having had one previous attempt. This time I tried the Anis Bouabsa recipe more or less based on what MTloaf and Alfanso posted here.
Because I was a bit hesitant about shaping higher hydration dough I reduced to 70%. I also used 50% bread flour and 50% AP. I think that is too low hydration for my flour and I think I also build up too much elasticity in the dough as they were resisting shaping to elongate them as much as I wanted. The bread flour also worked against me when trying to s hape. I will definitely be using all AP flour next time and hope that I’ll be able to elongate better. I also think that I need to score more deeply than I did.
Overall so long as the crumb turns out well, a decent second effort I think with things to continue to improve upon.