Thank you for sharing your beautiful bread here. Just one thing, try and ferment for longer at room temperature, the dense crumb and few large bubbles are a sign of that. Looking forward to seeing your next loaf.
Lovely outcome.
By the way, the Cotswold crunch is also delicious!
Lovely outcome, would be proud of that.
Quite a long bake for a Baguette?
Lovely oven spring, impressed considering the whole grains in there. Excellent outcome.
Nice that you've made the move!
Must have been very tasty with the flax, cheese and honey. And lovely gluten network too.
Now you're giving me great ideas... 😁😮
Would love to see a pic of the crumb? Looks great
As usual, found my self salivating. Think some of the extra crackle comes from resting in the open oven. It looks tasty from over here, wish they made youtube videos you could taste.
Tell me, do you track your dough volume increase with an aliquot? I know you're trying to be super lazy, so not sure if that precludes chucking a sample of dough into a spice jar, but my mind functions best knowing that 5 hours in you're at 50% volume increase, and after the extra hour it went to 80%, or something like that. I don't only look at the volume increase in the jar, since mine is clear glass I also look at the bubble development and distribution inside the dough.
Lots of interesting reading for you: https://breadtopia.com/freezing-sourdough-bread-dough/
For a super lazy approach the most common method isn't even in the list above - parbake
Most impressed that you're using a pH metre and are only on attempt number four. Also, that pic of your bread made my stomach growl, which is the best compliment, looks delicious.
Looks interesting, do you have a photo of the crumb?