u/Additional-Neck-1093

Soo I had been practicing making baguettes for about 10 days , this time I feel like my sourdough is ready to use whiteout the help of yeast and it really show good results!!.

450 g flour (15% of it was whole-wheat)

315 g cold water

135 g sourdough

9 g honey

10 g salt

I'll love to have any feedback to improve it ,I actually would like to have it a bit taller soo I'm gonna try to put more tension on it when I give it it's final shape.