baguette technique
i improved some things with this batch: better shaping, more salt (to improve gluten formation), not as much water (better shape), a poolish (a starter that fermented overnight to add some tang), better slashing technique (to create wider flares and accommodate good oven spring) and a hotter oven (500 deg F) to create that rapid oven spring and let the crust set. more improvements tomorrow: shaping technique perfected 
[photopress:baguette_with_poolish_2__2_.JPG,thumb,thumb] [photopress:shaping_variation_and_crumb_structure__2_.JPG,thumb,thumb] [photopress:baguette_with_poolish__2_.JPG,thumb,thumb]