I am posting my second try at baking baguettes eventhough I didn’t post my first try here. This was a more successful bake but I have identified a few things I would change next time I try these again. I followed loosely Anis Bouabsa’s recipe for these baguettes and I should have followed his recipe more closely as the changes I made worked against me I think. I didn’t use 100% all purpose flour subbing in 50% bread flour because I was worried about the dough having enough gluten having never made bread with
AP flour before. I also reduced the hydration from 75% to 70% worrying that the higher hydration might make the dough harder to shape since I don’t have much experience shaping baguettes yet.
My baguettes are shorter and fatter than I would have preferred, but I think the higher gluten and lower hydration made the dough less extensible than one needs for baguettes and thus I couldn’t elongate them as much as I would have liked.
Overall though for a second try I’m pretty happy with how they turned out.