SWMBO intended to cook Coq au Vin for tea tonight and wanted to have some nice bread with it, so once again I tried for a couple of the mini B's.
I have in the past couple of days tried Teresa's recipe, for the second time, with about 90% success, but didn't post any pics. So today I had another go at Don's Vienna recipe, with a higher baking temperature and instead of 200g of bakers flour I went for 100g bakers (11.5% prot.) and 100g plain (10% prot.).
Oh yes, I am 99% pleased. The crust is crunchy, and the crumb, while not full of big holes, is as soft as silk. Overall a great sour taste too.
Next time I will proof maybe 15-20 minutes longer and see what happens.
I think I've finally found the baguette recipe I've been looking for.