Baguettes.. baking steel and a hotel pan.
I've been having real trouble with my baguettes but finally found something that works.
As a semi Frenchmen, I've found I need to take matters into my own hands when it comes to baguettes.
sourdough recipe.
60% hydration 95F
100% bread flour (Bobs Red Mill)
2% starter - I will vary this depending on the ambient temp to control for time.
1% salt
autolyze 1hr
salt in and slap + fold until incorporated and smooth maybe 5 min
Ferment on the counter at 55-60 18-24hrs