Jeffrey Hamelman, Bread: Sourdough Baguette recipe

This hybrid recipe (which combines sourdough leaven and a small amount of commercial yeast) shortens the process but lends some character and taste to the resulting bread.  A short autolyse period, a couple of hours bulk ferment (including fold) and around an hour final fermenting after shaping makes this an option if you start baking in the morning but want to some fresh interesting bread at lunchtime. 

I made some small loaves (500g) rather than baguettes as it's more convenient in a conventional domestic oven.  Nevertheless the crispy golden crust and soft open crumb was reminiscent of authentic French baguettes.