After Sourdough #2, I made some baguettes in the same manner without documenting them. Then I went to a friend’s place, and they had a natural yeast baguette I did stashed in their freezer. The comparison was pretty cool! My sourdough baguette had amazing crust, but the soft crumb of the natural yeast baguette was awesome. So, I went back to the drawing board.
This recipe should be close to a 70% mixture (I redid my math). I made my dough, kneading until it reached 85 F internal and let rise 60 minutes. I then did a retarded rise in the refrigerator for overnight. The next day, I divided the dough into boules and let rise 60 min. I shaped them and let rise 30 minutes, transferring them to a bake try, I misted them with water. I then proofed at room temperature for 20 minutes.
I set my oven to 500 F for baking hearth-style on a baking pan with 2 cups of water in a pan in the oven during the heat up. I changed the heat to 475 F after 10 minutes and baked another 10 – 15 minutes.
These were great but the bakers percentage is making them hard to handle. I think am going to play with the grain bill in order to make them a bit more robust.