I failed many times making baguette. As recently as last week I had failed another time and still had not made a single baguette I was happy about.
After watching many videos this week, stuck in quarantine, I realized it was also about technique.
Using David's San Joaquin Sourdough Baguettes recipe (link: http://www.thefreshloaf.com/node/32906/san-joaquin-sourdough-baguettes), which has a precise method, I gave it another go.
Followed to the letter and baked on my baking steel... I think they're perfect.
Super thin and crispy crust, soft and flavorful crumb... burned the bottom a bit, will play with temperatures slightly.
Thank you so much for this recipe!
Those are great looking, BTW, when you say you were using a recipe, a link might be helpful to others. IIRC, David posted a number of variations of his recipes and methods for sourdough baguettes.
Thanks for pointing that out, I added the link to the post!
Thanks. BTW, again, you nailed it, those look great.