/ck/ - Food & Cooking

I'm gonna try this weekend again a new recipe, 50/50 white flour/whole flour, long baguette style
what do you guys suggest the process be for kneading/growing?
like leaving overnight for growing, and how long rolling the baguettes?

>>14079987
now pic is after the last grow period, before cutting it up
now I realize I have screwed up in more ways than one, have I accidentally made sourdough?
I didn't eve know what sourdough actually was before today
now I'm gonna say my mistakes first and foremost:
>was in a hurry to get the thing done by night, so while I leave a good 3 hours resting I could have cut it short a bit
>I didn't use additional flour to help while rolling the baguettes, and later put too much on the pan
>might have left too much water in the oven and opened up too frequently for sprays
>and again was in a hurry so might've cut short the baking time