Ah merde (can i say that ?)
My poor little oven is dying a slow death. It no longer gets above 500f – this bake took 25 minutes – a good bake for long baguettes should be 20 max preferably 18. Result, disappointing pop, but fortunately decent structure on the inside. Dark on the bottom and thicker tougher crust. This mix was rather low and slow on yeast getting about 1.5 volume overnight on cold retard had these puppies been given a bit more kick i am sure they’d be fantastic … Quelle dommage !