u/All_tings_BirdLaw

Been working on my baguettes over the years. Had one of these with some homemade chili.

I think the crust is turning out great but have been trying to dial in crumb (which I've found challenging at the "rollout" stage, not pushing out too much air).

All thoughts and feedback welcome 🙏

Also, do folks typically stick to the 2% salt guideline?