I have been on a baguette spree lately. Ironically, the simple baguette can be quite a challenge. Compared to other types of bread, I find that it is very difficult to make the perfect baguette. My goal is to make baguettes that look as good as Hamelman's and Ganachaud. I am getting nowhere near that at the moment and it is compounded by high energy costs. These days, I have been avoiding the use of a baking stone because of the long preheat times. Getting it to taste great is not the main issue as this can be achieved through correct fermentation processes. I have to console myself that modern prize winning baguettes by Gosselin and Anis Baoubsa don't exactly look like the classic baguette.
I have settled for poolish baguettes in most of my bakes because I find this suitable to my schedule and setup. The dough hydration was 70%,
The poolish took 12 hours and the main dough had a bulk fermentation for another 12 hours. The baguettes were baked at 220C for 10mins followed by 190C for another 20mins. Unfortunately, I did not manage to get a decent grigne and this is something I am striving to get without a baking stone. However, the crumb and flavor was to my satisfaction. All that open structure will make it perfect for this evening's curry dinner.