We bought some cheese on a market across the border in France on the weekend. So my girlfriend requested some baguettes to go with them, since all my equipment including the baking steel finally arrived from Edinburgh. I wanted to try Benny's Yorkville baguette formula (sans any seeds this time), but I needed a slightly different schedule than in Benny's recipe, so I prepared the levain overnight and increased the % PFF, and shortened the bulk fermentation time. I didn't do a very long cold ferment, but after I observed some growth in the dough I kept it on the balcony outside for a few hours (around 12 degrees C), hoping shorter cool fermentation would still allow some more flavour development.
Here is the formula: https://fgbc.dk/290t
And here are the pics:
Very nice oven spring and beautiful look (although just a little wonky shape (but I haven't baked baguettes in a very long time!). I think this is the best crumb structure I have got with baguettes (open and fluffy), although I have a feeling a slightly wetter dough, while more challenging to work with, could improve the texture even further. The crust is nice and crispy. The taste is nice and mild, perhaps a longer cold ferment would improve it further though.