Baguettes de Tradition, Mixed Flour "Miche" (not really a miche), and Bagels

Yesterday was a busy day of baking.

Yeah... I bet you're wondering what I do with all of this bread.

-i eat it

-I give some away

-I try to stuff it into a freezer that is already packed with bread

It does get used, but I think I do need to try to slow down a little with the baking. Smaller batches would also probably help. Maybe if I get a permit for selling at farmer's markets, it could be fun to sell it. 

So, here's the baguettes. After doing the same formula a couple times, I think I am starting to improve with this formula. Repetition always seems to help with baking. 

Here's the crumb. Nice and open. It doesnt have really huge holes, but rather, a large amount of smaller holes. It's not perfect, but it's improving. My only problem is that you can see the seam down the middle; luckily, it wasn't tough or anything, but I think the crumb would look nicer without it. Anyone have any tips on avoiding this? I tried to be minimal with the flour on the board, but maybe I need to be more careful.

Here's a shot of the exterior. The crust was thin and crisp, with nice flavors from the crust's caramelization. The flavor of these baguettes was surprisingly good. the flavor was clean, creamy, and sweet. Yes, it was a little more simple than other breads, but it was delicious none the less. It made a delicious sandwich with grilled eggplant, tomatoes, sea salt, fresh spinach, and some crisp tempeh. 

Here's the loaves made with the mixed flour miche dough. I made sure to bake them nice and dark, for full flavor. As you can tell, the scoring on the miche is a bit atrocious, but I'm working on it. Anyone have any tips?

The pic with the weird ear missing is from after I cut a slice from it

Here's the crumb

the crumb was moist, chewy but still tender, and hearty. The flavor was not at all overly sour, despite the retarded proofing. Rather, it was complex but well-balanced. 

Now the bagels. I dont have a picture solely of the bagels, but you can seem them in the picture below.

I used the formula from Hamelman's Bread, except I added the discard from my sourdough starter (didnt weigh it, oops!) and extended the bulk fermentation slightly. I also baked them a little lighter than I normally would, because my family doesnt like the bagels too crusty. Also, I didnt have malt syrup, so for boiling, I added some baking soda and molasses to the water, which worked fine.

All in all, a fun day of baking! Hope everyone is enjoying the weekend and having fun baking!

Blackhatbaker