Baguettes Take 2
So my first attempt at 80% hydration baguettes went so so, produced lovely tasting baguettes but the crumb was tight with tiny holes (see below)
This time I lowered the hydration down closer to 70%, spent more time on the initial kneading, a little more time on the S+Fs (working till I could feel the resistance) and hey presto they came out beautifully. The exterior has a lovely crackling crunch and the inside is soft and tasty. I even managed to get nice "ears" with the scoring despite using a flat lame.
Thanks for those who provided advice on my first attempts