1st Bake avec Baguette a l'Ancienne recipe
After having a successful first try at my first of two recipes I will bake for a year, my sourdough boule, I gave DonD's  recipe for Baguettes a l'Ancienne my best. I will say a good baguette is not as simple as it may seem, and I feel this recipe will take more time to become proficient.
The method to my madness...
- 470g KAF AP
- 30g Arrowhead Mills Whole Grain Rye
- 300g Cold Water (38F)
- 50g Cold Water (40F)
- 10g Pink Himaylan Salt
- 2g Instant Yeast
- Mix flour and cold water into a doughy blob. Temp of dough after mixing 63.7F. Place in fridge for 12hr at 42.2F.
- Pull flour mix out of fridge and mix in 50g of cold water and yeast. This was um...difficult at first. Between freezing my fingers and fighting the slimy mixture I finally brought it together, about 10 min.
- Then add the salt and knead until distributed evenly, using Bertinet's  method.
- Let the dough rest for 15 min, then began 1st of 4 S&F's at 30 min apart and then 2 S&F at 45 min apart.
- Place dough in oiled bowl, in to a plastic bag it went and then in to the fridge (44.2F) for 24hr.
- Pull out of the fridge, gently divide into three 270g pieces and gently preshape into a fat log. I used Ciril Hitz's  method for prehaping and shaping. Cover with plastic and let rest for 1hr.
- Preheat oven to 490F. I gently degased and shaped then proofed en couche for 45 min seam side up.
- Misted sides of the oven, transferred baguettes to baguette pan, scored and placed in oven with 2/3 cup of boiling water. Immediately turned oven down to 460F. Bake for 10 min then remove pan with lava rocks and reduce to 430F for 10 min. Then turned off oven and opened the door and let the baguettes sit for 5 min. Allowed to cool for 30 min.
My results are as follows, but not exactly what I wanted.
Crumb was no where near what I wanted or comparable to DonD's wonderful baguettes, but then again I have only just begun. Maybe no degas the next time and some work on shaping and scoring wouldn't hurt.
Crust color was a little light. Any tips?
What is the purpose of the rye in the recipe? The inside was nice and soft with a thin crunchy crust but I thought the taste was a bit off. In all honesty a may have forgotten the salt but I can't remember, mise en place right? So, the no salt could have been the culprit, not totally sure I forgot it though. Anyways I'm open to suggestion, critques or comments. Thanks!