My first ever (also sourdough). They look like batards though.

Shaping and scoring need work. Although I was careful not to use lot of flour for dusting the dough still didn’t roll nicely – it was sliding at the ends so I could not apply little taper. Maybe will try increasing hydration just a little bit or make changes in using flour for dusting.

Proofed using couche. Crusty and in my opinion crumb looks worthy for a product to be called a baguette.

Recipe I made up:

  • 26 % sourdough leaven (mix of rye and white flour)
  • white flour with 13 % protein content
  • 65 % hydration
  • 2 % salt