I made Don's Baguettes a l'Ancienne with Cold Retardation [1]. I used fresh yeast and and Sel Gris de Guerande salt. The flavor is excellent! I baked these the same amount of time as other baguettes using Dmsnyder's  Anis Bouabsa's baguettes [2] formula, but didn't get the darker crust -my crust has never been as dark as David's, but still excellent. I was concerned about over baking them, the internal temp was 200+ degrees. I want to thank Don and David for their great recipes. I just started baking recently and your posts have been very informative.

Jonathan