DiMuzio's Baguettes with Liquid Levain
These baguettes turned out surprisingly well in spite of a number of recipe mishaps--I improperly jury-rigged some ripe firm levain into an instant liquid levain, made two large loaves instead of three smaller, and left the oven at 500º. The crumb was somewhat open and had a nice buttery flavor, but the loaves lacked a crispy crust owing to their too high and brief bake. I really owe this one another try before deciding on its merits!
450 g KA AP flour
290 g water
10 g salt
3.5 g instant yeast
100 g liquid levain
Put together in the usual fashion.