90% baguette...by accident

So I was mixing up a recipe of BBA pain ancienne and decided to halve the recipe.  I wasn't paying attention and ended up doing a 90% hydration.  It turned out pretty decent.  This was done by S&F only though and very short proofing time.  Almost fully fermented in the fridge and only proofed for 45 minutes while the oven heated up.

Not too bad, all things considered.  I didn't expect to have much luck with scoring such a high hydration, so I just split done the middle.