For this one I decided to include the whole wheat flour and shape it into baguettes. Unfortunately, the overnight fridge proof left the dough dried out and it wasn’t able to rise to its full potential. Maybe I should have used plastic wrap instead of just a tea towel. Maybe I should have just let it proof at room temp. These baked at 425° for 25 minutes. They looked like they would have risen ok if the crust had been softer. They taste good though.

I’m going to try again today.