They are from Dan Lepard’s French Bread recipe recently published in the British Baker. An interesting recipe for me which uses three-quarters of the flour to make a ferment for the bread. For the flour I’ve used King Arthur’s Organic All Purpose instead of La Campaillette Des Champs flour.
I have only used 150g water for the final dough, as I couldn’t manage slashes on wet dough well. Overall hydration is 59.2%. The crumb still got some nice holes though the hydration is not high and the preferment is stiff (50% hydration). 
My dough had bulk fermentation for 4.5 hours instead of 2-3 hours indicated in the recipe. There were some spots of “irregular aeration” at the 3rd hour, however I was not sure whether that was enough. Hence I just left the dough for longer time. Also I proofed the baguettes seam-side down and they were under-proof because I want to make sure they have good oven spring in the oven.
They are some mini baguettes. Dough was 80g each. Just to fit in my mini-oven. I’ve made a 100% sourdough spelt too. I’ll post it up some time later. It’s nice to end my 3-day holiday with some bread baking.
This will be submitted to the YeastSpotting.
Recipe is here.
theinversecook
/ October 3, 2010They look great. Very nice crumb!
Nat
/ October 3, 2010Thanks, Nils.
Flo Makanai
/ October 3, 2010Fantastic looking mini baguettes, bravo! I might try that recipe soon with einkorn flour. Thanks and have a nice day
Nat
/ October 3, 2010Thanks! Good luck with the baguette
Flo Makanai
/ October 3, 2010I’d like to publish your 1st photo of the baguettes with a link toward your post on tomorrow’s Weekly Bread. Is that OK with you?
Nat
/ October 3, 2010Sure! Thanks again for the referral !!
Flo Makanai
/ October 3, 2010Great Nat! Those mini baguettes have such a beautiful crumb!!
Celia @ Fig Jam and Lime Cordial
/ October 3, 2010Nat, these look WONDERFUL! Hard to believe you could achieve all those magnificent holes with plain (AP) flour…wow…
Nat
/ October 4, 2010Thanks, Celia! I saw some bloggers used KA’s AP for making baguettes. Maybe you can have a try too.
Joanna @ Zeb Bakes
/ October 3, 2010You’ve made a beautiful job of it Nat!
It looks delicious!
Nat
/ October 4, 2010Thanks, Joanna!
Alice @bakeduprising
/ October 4, 2010Great shape, lovely looking crust. I will have to try the recipe some time.
Nat
/ October 4, 2010Thanks, Alice. It’s another nice recipe by Dan Lepard. Do have a try!
Farmgirl Susan
/ October 5, 2010These look amazing. And so cute, too! I just discovered your blog via flickr and am really enjoying seeing all of your beautiful breads.
Nat
/ October 7, 2010Thanks Susan!! Hey I love your farm!! I will definitely visit your blog more.
bergamot
/ October 9, 2010looks great… love the shape & the texture of the bread
Nat
/ October 10, 2010Thanks!
Cathy
/ October 24, 2010Hi, I disovered your blog from Yahoo Blog.
Your baguettes look great! I want to try the formula above. If I use fresh yeast. How much shoud I put?
Thanks for your sharing.
Nat
/ October 25, 2010Thanks for stopping by. I also used fresh yeast, and the amount was the same as the recipe. Good luck!