Hi Cullen, I used the Artisan Sourdough with Stiff Starter recipe and the French-Style baguette recipe for these tests. For the French-Style Baguette recipe the ratio of ingredients I used was 100% flour, 72% hydration, 1.7% yeast and 2.3% yeast. For the sourdough recipe the ratio of ingredients is: 71% water, 83% AP flour, 17% whole wheat flour, 17% stiff starter (50% hydration), and 2% salt. For steaming methods I essentially used the bowl method described in our Steam in Bread Baking blog, except I used a large roasting pan to cover the baguettes rather than a bowl. I found it was difficult baking 3 baguettes at a time with this method, so only baked one or two at a time. I baked the baguettes at 500°F until I removed the cover, and then reduced the baking temperature to 450°F. I hope this helps! Barb

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