After a business trip to Barcelona, which exposed me to baguettes and their crusty potential, I started experimenting with the long and thin dough shape. Results were good, but they became great recently when I decided to cut down on the amount of whole wheat in the dough (I'd been doing more than half whole wheat flour, with AP taking up the rest).
So, using Peter Reinhart's sourdough method as outlined in The Bread Baker's Apprentice, I used approximately 8.25 oz of whole wheat flour and 12 oz of AP flour (or around 40% and 60% of flour weight, respectively, which excludes the completely unbleached all purpose flour starter).
It's very good bread. Retarding the shaped baguettes overnight allowed for an even better flavor and texture.
Notes for next time: build up more gluten, maintain hotter oven for longer.
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