Amazing man my husband. He and baguettes were meant to be. This batch has Mock Mill Durum very finely ground at 150g with 100g in the preferment and 50g in the dough. He let it auto fermentolyse for 1 hr did 3 s&f’s he said and then patted it out cut three pieces and sort of rolled them like snakes he said to the right length! Ooook… chilled 24h and then a room temp rise for 1 hr. No bulk ferment and no room temp after shaping. He’s definitely a hands off guy. Look at that crumb?! I shall not argue. My contribution was 6 g or 1% diastatic malt . Might be the cause of funny brown spots on crust dunno but oh my the flavor and crispness and that crumb.
No more till we get all of these gone😬