KIng Arthur’s Classic Baguettes

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First knowledgeable attempts at scoring.
Shaping practice.

Starter
113g h20
127 g flour
1/16 tsp yeast

Dough
1 tsp yeast
227-287 g h20
418g bread flour
All the starter
2 tsp salt

74% hydration

55 min
1h 50
40 min later done shaping
40 min 2nd (?)
Bread was dense
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