It's the same as the other day - Hamelman's "Bread" baguette w/poolish, but instead of commercial yeast I used 4 oz. of starter, let it sit 3 hours on the counter then in the fridge overnight. I also made 5 instead of 4 loaves to get them thinner and fit my oven better (didn't work for a couple), and increased the salt from .6 to 1 oz. as an experiment (little too much at 1 0z.)
Probably the best bread I've made except for the saltiness - fantastic and elastic crust, crunchy, moist on the inside. Who wants one?
Salivating here just looking at your pics!
Dan
Gracias!