Tri- Fold Straight Dough Baguettes
I was finally able to produce baguettes that I am happy about.
(didn’t have the nerves to post here until I had something to show off )
Thanks to txfarmer  , I flowed the formula he posted under
(with title alteration on the flour parts)
This is my version, and what I did:
Straight Dough Baguette
Note: makes 3 baguettes
400g bread flour
100g AP flour
instant yeast, 2g
Mix everything together. No need for kneading.
Bulk ferment for three hours, flood three times at 45, 90 and 135min.
(these are an in-bowl-starch-and-fold )
After three hours pre-shape into 3 small boules. rest for 25 minutes.
Shape into Baguettes and proof at room temp for 40 minutes.
Bake at 460F(240C) for 25 min, with steam for the first couple of minutes.
Turn off oven, crack the door open, and keep baguettes inside for about 5 minutes.
Take out and cool completely before attempting to eat.
Note that I preheated my stone at 500F (260C) for an hour to make sure the oven is hot enough, only reduce the temp to 460F when the dough is loaded.
here are some photos