With the nice result of my last 65% hydration sourdough baguette bake. I was exploring an easy, yeasted, slightly higher hydration baguette formula to mess around with tomorrow. I came across this one, posted by dmsnyder. I quickly began the autolyse. Of course I made the obligatory changes to the dough weight and method, ala The Roadside Pie Kings preferences and idiosyncrasies.
Link to dmsnyders original post
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I decided to proof the shaped loaves for a quick 30 min. Going against the grain.