Had some lingering, left over Pilsbury AP flour. Just bought a bag of KA Rye flour and semolina and said “why not!?”.

Made the poolish around 4am
Came home from work and made baguettes for the weekend.

Was fighting for my life with the low profein, borderline cake flour, but the taste was pretty good

Used semolina throughout for dusting surface and towel during shaping and proofing - loved the texture it gave the bread.

Squeezed (rushed) everything into one day, cause Halloween, not to bad for a weekend bread fix.

Poolish
105g Rye flour (KA)
105g cold water (ice)
Pinch yeast

Dough
435g Pilsbury AP
282g water
3g yeast
7g salt
+poolish

2.5 hour bulk ferment (4 sets s/f, 2 sets coil folds)
475 for 25mim