Natural Yeast Baguette #2 had a better crust, better crumb, and better oven rise. The crumb was closer to the French Boulangerie’s Tradition that I am trying to mimic and the baguettes have done very well as sandwiches. I not only adjusted my recipe to increase the APF but also adjusted my method.
This recipe should also be a 65% mixture. I made my dough, kneading until it reached 81 F internal and let rise for 45 minutes. I followed that by dividing the dough and shaping into boules, with a 30 minute rise. I then shaped them into baguettes and proofed in the oven for only 15 minutes.
I set my oven and it took about 15 minutes to heat to 500 F for baking hearth-style on a baking pan. I scored them just before baking but may need to score more deeply. I reduced the heat to 450 F after two rounds of misting, 30 seconds apart, and baked 20 minutes.