The 65 percent hydration baguette formula

After reading this article by Dmsnyder, I decided to give Pat(proth5)'s formula a go. This formula bases the opening of the crumb solely on technique, instead of higher hydration. By the way, I would love to read the initial post by Proth5, if anyone can find it and share the link. I was not able to find it via search. 

Here is the suggested formula...

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This is for two loaves at a finished weight of 10.5 oz each

.75 oz starter

1.12 oz flour

1.12 oz water 

Mix and let ripen (8-10 hours) 

Bread

All of the levain build

10.95 oz all purpose flour

.25 oz salt

6.6 oz water 

Dough temperature 76F 

Mix to shaggy mass (Yes! Put the preferment in the autolyse!) – let rest 30 mins

Fold with plastic scraper  (30 strokes) – repeat 3 more times at 30 min intervals 

Bulk ferment at 76F for 1.5 hours – fold

Bulk ferment at 76F 2 hours

Preshape lightly but firmly, rest 15 mins

Shape.  Proof 1 hour or so

Slash

Bake with steam at 500F for about 20 mins

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My starter was very ripe with a big pile of soapy looking bubbles on top and a wonderful smell. That really adds to the flavor of this bread. 

I only did 20 bowl scraper folds on the second to last folds and 15 on the very last one.  I also differed slightly on the final proof. I preshaped and rested 30 minutes then shaped and proofed for only 30 minutes.

The loaves sprang to life in the oven with really nice grigne and certainly acceptable open crumb. I think I can improve the results on another attempt.

Sorry for the poor quality pic...

Thanks to Dmsnyder and proth5 for the formula and technique.

Keith