The baguette was bred from roughly the same baguette dough as before, but without the addition of the starter and with a little extra rye flour. I'll put the formula below, since it's pretty easy to remember. I think we ate the entire first baguette before they finished cooling completely! The crust was very thin and turned out kind of chewy but still a little crisp. It was really interesting.
The boule beside it is my standard enriched sourdough recipe which uses milk and a little bit of butter. Not sure if I've posted that yet or not, but I'll get around to it soon if I haven't :) I was trying a different kind of slashing on it, trying to get it to rise taller instead of wider, but I think the dough was cold and it didn't open up as much as I'd have liked. Oh well, it's always a work in progress :)
450g all-purpose flour
50g rye flour
4g instant yeast or 5g active dry
10g kosher salt
Method is the same as my other post on baguettes. I did try giving it a 45min autolyse without the salt, but I find that adding the salt later- it never fully dissolves into the dough. I think it's fine to go ahead and add it at the beginning.