Beginner Sourdough Baguettes

Hello, TFL'ers!

One of my new year's goals was to take a stab at sourdough baguettes and I finally had the chance to give it a try. I followed the recipe / method here with a few modifications:

• Substituted 10% red fife flour
• Used a mix of AP and bread flour for the white flour
• Increased the water by about 10%
• Autolysed the flour and water overnight in the fridge (per TXFarmer's 36-hour baguettes method)
• Shaped the baguettes like the Hamelman demonstration here (starts around 2'30")
• Put the shaped baguettes in the fridge for the last 30 minutes of the second proof (to make scoring a little easier)
• Baked directly on a baking stone with steam

Overall, I'm quite happy with how they turned out. They're not top-level artisan baguettes but honestly they taste better than most of what I can find in the supermarket. The crumb was quite open considering the relatively low hydration (sorry, no crumb shot as they were gobbled up for family dinner; I'll have to be faster next time). I really liked how approachable this method was and I think I can use this recipe as a basis for more experimentation. Next time I'll probably increase the hydration a tad more and maybe add some seeds.