A little better today - Same formulation, flour, and process as yesterday except with the baguettes I folded the dough once in bulk and then worked the pre-shapes a little harder. More opening of the cuts today, good ! Could've been better if the oven did not literally "run out of steam". Tried saturating the oven with steam before the loaves went in, 30 sec, then when I went to hit them with about 10 sec worth after they hit the oven, the steam generators were not hot enough. All the water went down the drain and not into the oven as steam. I suppose it is good to find the limitations of the equipment, but why today?
I am still having trouble getting an open crumb structure, maybe I am working the dough too much, mixing a little too much, although at 4 min on speed 2 I could hardly pull any sort of gluten window... Maybe it is a flour issue, maybe it's a technique issue. I will get some of my "control" General Mills' Harvest King flour today and repeat the exercise on Friday using that flour to see if I can reproduce the open texture I got at SFBI in July.