Baguettes 1/2 & 1/2

I’m trying to make my T 65 last. I am worried as L’Epicerie is OOS and I’ve written them but no response. 
 

I subbed 1/2 Arrowhead Mills BF with the T 65. I also added 10 g non- diastatic malt to improve browning and also to prevent problems from over- fermentation. I knew I was going to have to retard the dough due to scheduling issues. 

Everything went extremely well. I didn’t get as big holes in the crumb but the rise, retard, FLAVOR  to the max , and color are perfect. The crumb is tender with a very pretty yellow cast and fragrance is lovely. There’s a nice shine  to the crumb as well. The crust is really hard and crunchy 5hrs after the bake. They have been on the cooling rack all afternoon. 

These will last a while as we eat 1/2 split between us 😊. 
 

A note about shaping baguettes. Not necessary with my new to me technique. 
I had oiled the bowl for the bulk rise/ retard. I turned it upside down on well floured counter. Gently pulled from the underside to a rectangle. 12” across. Used my pizza cutter and made 6 loaves. Picked each up and let the weight of the dough stretch to 14”. That was the total shaping. Placed on the floured couche. Covered and let rise on my heating pad for 1°. Baked 2 loaves at a time under my Granite Ware roaster lid 475° 15min covered 12 min uncovered. The 4 loaves were placed in the fridge while the others baked. Worked like a charm .