Baguettes with Foolish

Foolish, that's me. Here's my poolish:

11 oz. all-purpose flour

9 oz. whole-wheat sourdough starter (100% hydration or so)

11 0z. water

That all adds up to more than the book suggested, as you were supposed to use the tiniest pinch of yeast instead of sourdough starter. It rose overnight (8-9 hours) at 83 F to become the (over?)ripe monster shown above.

I added

17 oz. bread flour

6 oz. water

1 t. yeast

1 T. salt

to end up with about what Hamelman suggests for the total formula. It seemed quite a bit wet, so I added some flour while kneading, but didn't add much because the book says that a rookie mistake is to add a bunch of flour while kneading. And I think I got the ingredients right for the 66% hydration he asks for. I'm not sure how to knead something that is so sticky, though, so I didn't knead it for very long. It rose for 1 hour, then I folded it, then 1 hour more, then formed the loaves:

I had a lot of trouble with this. If you can look closely, you'll see they are quite bumpy and not very smooth. Also, not the most even taper to the ends, huh. After letting them rise for an hour or so, I put them in the oven right on the cookie sheet you see them rising on. I think my steaming apparatus was pretty effective.

Whoops. First I slashed them. Here's a before and after:

And here you have it:

Pictures!

Foobar!

Hello world!