Aloha Bakers, just wanted to share my recent baguette work. Thanks to TFLer Gordon for getting me out of my over fermenting slump i was in, I can now focus more on shaping better than gluten work.
This made 12, 24" sticks, kind of fat.
2500g bobs red mill whole wheat flour
500g stiffer-than-poolish poolish
60g salt
enough water to get all flour wet and mixed
two hour autolyse, mix, bulk ferm 2 hours: two folds, pre-shape 30 min, final shape and proof just enough till oven is at 500F and I baked for about 40 min, dropping temp down every ten minutes some. I ended at 425F
an open crumb with 100% WW baguette. Well done and happy baking