Hey Pat,

I'm dedicating my latest batch of baguettes that I made last night to you...  These are very simple 58% hydration baguettes made with Gold Medal Unbleached AP Flour, water, Kosher Salt, active dry yeast.  The crust and crumb turned out pretty well.  The last one I put in was a little overproofed, but it turned out OK.  These are very simple tasting with a very light crumb and a crunchy crust.  I think next time I will put the yeastless Poolish in the refrigerator instead of leaving it out on the counter.  That might give them a sweeter taste...  Enjoy!

Tim

PS: I'm still grinding...

Ingredients:

1366g - AP

792g - Water

28g - Kosher Salt

8g - Active Dry Yeast

Directions:

Yeastless Soaker (Poolish)

683g - AP

683g - Water

8:00am - Mix all, cover, leave on counter for 8-12 hrs.

Final Dough:

683g - AP

109g - Water

28g - Kosher Salt

8g - Active Dry Yeast (2 tsp)

1366g - Yeastless Soaker

Directions:

6:30pm - Mix all ingredients, knead for 5 minutes with wet hands in bowl, cover let rest for 25 minutes.

7:00pm - Knead briefly, place in oiled tub, cover, let rest for 25 minutes.

7:30pm - Turn dough.

8:00pm - Turn dough.

8:30pm - Divide into 6 equal pieces, preshape, cover let rest for 20 minutes.

8:50pm - Final baguette shape, proof ln linen couche for 30-45 minutes.  Place 2 baking stones on 2 levels in oven along with steam tray, preheat to 500F with convection.

9:30pm - Turn baguettes onto peel, slash, place directly on stone (3 per level) add 1 cup of water to steam pan, close oven door, bake for 10 minutes at 450F with convection.  Rotate, turn down oven to 425F with convection and bake for another 12-14 minutes or until internal temp reaches 210F.  Cool for 1 hr before cutting.