I've been using a bread machine to make bread and pizza dough for 30 years or so, but have recently developed an interest in oven baked breads. Yesterday was my first attempt at baguettes. I haven't enough experience to have any deductions, so all remarks are welcome.
Dough was made in bread machine using @Tropicalsenior's Mock Sourdough bread. I substituted greek yogurt + some water (1/2 cup) for sour cream, proportions not recorded. In the bread machine, the dough looked a bit wet so I added one tablespoon more flour.
I inherited some 18" baguette trays made of lightweight metal with no perforations. Somewhere was posted that oiling/buttering baguette trays was recommended. I used what I thought was a small amount of Grapeseed oil spray which was spread around with a pastry brush. (More about this later).
The dough was very sticky. I was completely unable to shape it on the counter. It was weighed and approximately divided. Once into the tray I pulled it into a vague shape. A great amount of dough remained stuck to my hands which could only be removed with a scrubbie.
The dough had rested in the bread machine bucket for ~20 minutes after dough cycle completed, so some expansion was lost when I moved the dough to the counter. It rose a bit more in the following hour.
These trays are too long to fit in my Anova steam oven. Baguettes were baked on a ceramic pizza peel in the regular oven, with no attempt to generate any steam.
The loaf was adequately baked internally though did not brown well.
The crust was completely soft where the dough touched the oiled pan. Not much chew.
