I am thankful that we are able to join together, have availability of so many ingredients and bake all these wonderful breads! What a blessed place we live in here in the USA! Happy Independance Day my American Friends! We went to the theatre to see Young Washington yesterday. It was excellent! Please go see it if you can! https://youtu.be/Iww4nzZVKCU

Didn’t have time to bake last week, so I went for it with the baguettes today. I skipped chilling the dough before shaping and opted for a same-day bake. They weren’t getting enough color, so baked at 500 for 25 minutes then reduced to 425 for last 5 minutes. Removed steam after 15 minutes. The bottoms are pretty dark (see crumb shot), so need to fine-tune those times. The dough was very manageable. I need more practice shaping and scoring, but it tastes like a baguette! 🥖

I’ll go ahead and number this is my first attempt since I plan to try again. I found this fun and interesting! In some ways— a dough that doesn’t need much babysitting and a bread that you get to eat warm feels like a gift! I took your advice, David and added a little bit of spelt. 25 g of the flour. I don’t have my own comparison and I can’t exactly give you a bite of this so I’m not sure if it makes a difference because I think I messed up on other critical factors. I think my initial proof was on the low side as the original directions from Trevor suggested. Maybe 30%? I could see bubbles but not a lot of bulk. The shaping went well. I watched lots of videos in advance, so I’d feel ready! I used your technique of chilling, the dough first David. Then I did an overnight cold proof. Got up early to heat the oven.(and the kitchen! Ugh!). I was feeling pretty good about everything. But I didn’t get the oven spring I was dreaming of. Trevor points out in the original instructions that this bread can be cut while it’s warm so we did that to enjoy with breakfast. Very yummy. Lots of crunch on the crust. Looking forward to more advice and suggestions for improvement. Oh. You’ll see I decided to do one larger and two smaller baguettes. Just because I have to take some to share later today. But definitely wanted to try it myself first.

Here is my Pane Siciliano. Please give me a score.

Here's the promised sourdough baguette formula a day later than promised. As discussed in the PDF, I still have a ways to go until I'll feel like I have a good handle on these. I've included a short shaping video as well. If you try this, let me know how it goes for you! And check out the video and instructions from the Trevor Jay Wilson's original. Links are in the PDF.