Some baking projects lately

Yesterday I made three doughs, one based on Bien Cuit's buckwheat fougasse recipe, one tartine-style country bread, and one naturally leavened baguette. All were delicious, but need a little work. 

TARTINE-STYLE BREAD:

This was made with 15% Wholewheat Flour, 18% Liquid Levain (79F/100% Refresh rate/2.5 hours), 82% Water, 2% overall salt. I lost my lame, so I was unable to get a super-clean score (I used a paintbrush as a mount for the razor). Oh well, still looks pretty good, albiet rustic. Crumb picture to follow, I'm not slicing it until supper.

Next is a bread made with Extra Virgin Olive Oil (6%), Slivered Toasted Almonds (12%), Oil Cured Olives (6%), and buckwheat poolish. The total buckwheat in this dough is about 18%. The buckwheat really changes dough handling; I found it difficult to gauge hydration and overhydrated the dough. Next time, an autolyse will help me to properly assess the water capacity. I think the water was about 78%, but 74-75% probably works better. I used an improved mix (slap-and-fold) to develop this dough. The buckwheat dominated the aroma but was well-balanced with the olive oil and wheat in the crumb flavor. The crust was too thick but the crumb had a nice silky quality to it, probably from the oil. I will definitely work more on this bread, as it was delicious!

And finally, naturally leavened baguette. This was made with the same starter that leavened the country bread, but at a rate of 27% by flour weight. I bulked for 3 hours, rested 20 minutes, and proofed about an hour. They were clearly underproofed, as evidenced by seam splitting, but were still excellent. The flavor is phenomenal, not a hint of sourness and nicely sweet but more complex than a standard baguette. Crust was a little thick though. The chase goes on!