Day 1 - 5/21

Baguette #1:

Specs: All Bread Flour. 68% hydration. 104% Poolish.  Baked @460f for 35 min.

Notes: Crust too thick, too dark.  Bake was too hot and too long.  Also I've been using the steam function inefficiently.  Shapes aren't straight.

Seeded Whole Wheat #1:

20% whole wheat flour, 20% levain, 68% hydration.  Poppy, sesame, almond and walnut. 460f 35 min.

Nice- flavor. I can bump the seeds and nuts higher, and also crust the outside with more to add interest.  Perhaps a shorter proof.  Try with fruit, olives etc.