Day 3 of my Bake-cation - Tartine Baguettes
This is the second time I have made these. I am learning a lot in the process. These came out "decent." I need to make the cuts deeper and somehow get more steam in the oven. Tartine's Baguettes are roughly a 65%** the hydration dough that uses both a levain and a poolish.
**Note: I figure in the hydration of the levain and poolish when determining my true hydration.