I am interested in a baguette with a softer chew. It will be leavened with both CY and SD. I realize this is a deviation from the traditional french baguette, but I am willing to go renegade :-)
Is the addition of oil a viable solution for the intended goal?
If so, what percentage of oil should I try?
Mon dieu. I would never deviate from a baguette de tradition. Sacre bleu!
2-3%
I usually do 4-6%. For an even softer crum you can try potatoes, Greek yogurt or ricotta cheese or cottage cheese. Keep in mind the potato and cheeses contain water so you need to adjust accordingly.
Have fun!
Check KA's recipe: NOLA-Style French Bread Rolls
Banh mi style has a little sugar but no oil. However it normally has some additives (to have thin crust and chew inside).