I thought I’d give a go at this formula again making one small change. With my recent experience scoring warm dough I thought I’d skip the final cold proof and be brave and score room temperature baguettes. The kitchen is much cooler now than before so my usual 30 mins bench proof turned into a 60 mins bench rest. I now keep the aliquot jar out on the counter with the dough when taken out of the fridge ending cold retard. I have found it interesting to see how much the aliquot jar has fallen in the fridge almost to the original level at the beginning of bulk fermentation. After dividing, pre-shaping, bench rest, then final shaping and 60 mins bench rest the aliquot jar rose back up to 20% rise. Not sure that these are sufficiently fermented, like usual the crumb will tell.
They were not that much more challenging to score warm, they do wrinkle quite a bit and the seeds of course always mean that I have score twice per score because the first one never quite goes through along the whole length.
Overall outward appearance is good, some decent ears and grigne. I’ll post crumb photos after dinner.