Alfanso's recent blog post about the classic baguettes that he made, gave me the inspiration to try my hand at baguettes again (I did reasonably well in my first foray, but just hadn't made them again in a few years.  I followed the recipe and process from Alfanso's blog entry to the letter, except for extending my bulk proof to 90 minutes, and reducing the retarded portion to 3 hours.  They came out......ok.  I'm definitely out of shape from a shaping perspective, my scoring needs practice, and I think I prefer a 330g dough weight instead of 310g.

They were pretty easy to do, though, and they will likely taste good, so I will chalk this up as a success, and something to keep working on.  A few pics......

Woke up to this poolish in the am:

Ready for their fridge nap:

....and, baked:

Thanks for the inspiration (again!), Alfanso!

Rich