Very happy with today's bake. This is easily the best bake yet. A couple of changes since yesterday. In a continued effort to force ear browning and following advice from doc dough, I misted the loaves about half way through final proof. The additional moisture definitely helps but also causes the crust to thicken beyond my preference (I like a super thin and crispy crust and very delicate crumb). Today I opted to wait until immediately before they hit the heat to liberally most the top of the loaves. As a result, really great browning and bloom. If you read my post from yesterday I mentioned also that this batch used about 1/2 tsp of soy flour and as a result the crumb softened even more and started to show signs of warped walls (not totally round bubbles) which translates to an amazing mouth experience almost as though egg was used in the dough like you would expect a french crueller doughnut. This is a 24 hour bulk and flavor wise is best explained as not even needing butter. I am really pleased. The best part is that I couldn't even identify the runt of the batch so the crumb model was a bit hard to disect without feeling a bit guilty. So what we have here is probably the closest thing to a genuine baguette de tradition. Ingredients are to the book (per french law). Size and weight (54'm x 265g each) is close enough (the expected minimum size is 55cm and weight should be 250g) - flavor, taste etc - at least in my experience and travels to various parts of france is dead nuts on :):):)