Today’s Demi Baguettes

Dough weight was 213 g
Baked weight was 171-176 g
75% hydration
2% salt
18 hour poolish using 50% water with equal flour and a pinch of yeast
1/2 tsp instant yeast added to the full dough

Baked at 500 for 15 minutes.

Second batch of proofing them in the couche seam side up. Easier to get a good score without catching.

Pre-shape needs some work as I think this is why I sometimes get huge rises on one end or the other.

For those learning how to make baguettes, go watch Martin’s YouTube videos. They will make the difference.

Eating fresh bread every day never gets old.