It’s a done deal. I decreased the water 30g. Not anything else changed. It makes a whopping difference in the dough manageability. T 65 is a fussy flour.
These are 227g each x 6
YW was very active. Dough was extremely easy to fold etc. It rose like crazy overnight in bulk retard. And there’s where I’ll be making a very big change. It’s a pain to retard 6 baguettes but with the exponential growth overnight I had to deflate to maneuver and preshape and shape and their isn’t any way to recover the lift.
Still and all flavor flavor flavor crunch crunch crunch. Beautiful crumb holes but not outrageous like the last ones . Very pretty crust. 2 already gone! 
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