Third time's the charm? (baguettes)
Hello! Newly registered but longtime lurker. Finally decided to register and join in the discussions.
I've been trying for awhile to nail a baguette I was proud of - think this weekend finally did the trick.
I used a slightly higher hydration formula based on Ken Forkish's Overnight loaf recipe. A switching from an apartment sized electric oven to a full sized gas (just moved) and longer baking stone certainly helped out quite a bit.
I need to practice cutting the epi shape more consistently, and not quite as deep as I did this time. Holding one end of the loaf, the other end would bow and break quickly at the joints without support. Some of them are also a little weirdly shaped and don't have as much definition as I'd like (third photo, first bud from the right) - but all in all, I'm fairly happy with how they turned out. :)