It’s a completed deal. I decreased the water 30g. Not the rest modified. It makes a whopping distinction within the dough manageability. T 65 is a fussy flour. 

These are 227g every x 6 

YW was very lively. Dough was extraordinarily simple to fold and so forth. It rose like loopy in a single day in bulk retard. And there’s the place I’ll be making a really massive change. It’s a ache to retard 6 baguettes however with the exponential progress in a single day I needed to deflate to maneuver and preshape and form and their isn’t any option to recuperate the raise. 

Nonetheless and all taste taste taste crunch crunch crunch. Lovely crumb   holes however not outrageous just like the final ones . Very fairly crust. 2 already gone!