Baguettes made with liquid [100% hydration] levain instead of the poolish. Same formulation, flour, and process as below, except for the noted change. This one included the 45 min fold during bulk fermentation.
Nailed the crust; of course understanding the oven's limitations from yesterday helped there.
20 sec steam prior to loading, then 10 sec, then 2 more sec 1 min later. Opened oven vent with 10 min to go, vented 1 min with oven open door at the end.
Beautiful creamy crumb if still a little tight. Can't wait to get my new lame blades as the razor blades I am using do not seem sharp enough to give a good even cut in the dough.