Some Baguettes

Here are two attempts at baguettes. I have been successful in the past but thought I would try a much wetter dough. It was OK, but I still did not get a real open crumb. The scoring, like always needs help. It did have a good oven spring.





My next attempt used a recipe from Daniel Leader's, Local Breads. I made Pain au Levain. I have had the starter for some time but have not used it much. The first time I used it, I ended up with a very sour, overpowering, poor tasting but good looking bread. This time, the spring was really great - it cracked in spite of deep scoring. I ended up with a fairly open crumb and it tasted good. The small amount of whole wheat and rye flour made it real difference.