Baguettes are hard to master. There's the proofing, the shaping, the scoring, the baking. Crumb should be open but even, ears should flip up and the shape itself shouldn't be bulgy. Here are the recipe and steps I took, but it will also depend on your sourdough health, the flour you use and also your environment.
300g (75%) 12% protein bread flour
100g (25%) all purpose flour
292g (73%) water
100g (25%) starter
8g (2%) salt
Recipe makes 4x200g(ish) baguettes
➡️ Mix all ingredients and let it sit 40mins. Stretch and fold and put in a greased dish. Coil fold once after an hour and once more at end of warm bulk (3.5 hours at 28C) before cold proof.
➡️ Divide and preshape cold, bench rest 30mins then shape and final proof 30mins
➡️ Put in the fridge for another 30mins
➡️ Score then bake at 260C on a preheated baking stone for 18mins, with plenty of steam.
Here's a shaping video for your reference
Verdict: yeasted baguettes are lighter with thinner and crispier crust compared to sourdough baguettes. My family and I enjoy yeasted baguettes much more.
Happy baking!
Lily
Comments