Twisted baguettes with no salt

If you are wondering how come that I baked a bread with no salt, the answer is simple ... I simply for forgot to put it :D. But what I obtained in the end made me to think if the success was not coming from this little mistake... I'll probably need to bake again another bread without salt to test my theory.
These twisted breads have not been scored, and there was no need to do it. The twisted shapes give a good opportunity for the crust to go up by itself without the baker intervention. Just look how the parts were lifted up by themselves exactly like a roof.
Very nice dough ... a real pleasure to work with it and I didn't even used high proteins flours. Also I did not add extra gluten powder to the bread. I have used a simple bread flour with no enrichment that you can easily buy in a supermarket. So no fancy ingredients, just basic flour.
The result was amazingly superior than any bread I baked before and believe me that I use the same ingredients for a long time. The secret comes from the rather long fermentation of the dough with no additional yeast as the original recipe required. In fact, if I have to compare, I have deviated quite a lot from the original recipe that you cannot actually say that is the same. More sourdough, a bit more flour, no salt, no yeast. Maybe only the shape is the same. And, what makes me even more proud, is that my bread turned out even better than the photo of the author. Yess!
The only thing that I would change next time for this recipe would be to put less dough in each baguette slot on the tray. The quantity made was a bit too much for just 3 baguettes.
Anyway, who cares... these baguettes were incredibly tasty even without salt !

Ingredients:

• 1000g bread flour (10% proteins)
• 630ml water (32-35ºC)
• 260g sourdough (100% hydrated)

 
Directions and my schedule:

1. 9:30 AM Mix all ingredients in a standing robot for 15 minutes on a second speed.(first 4 minutes use the slow speed)
2. 9:40 AM Bulk fermentation 4h30 at room temperature.(~19ºC)
3. 14:15 Shape 3 oblong loaves.Use your rolling pin and press it straight in the middle of the loaf on the long side until you practically separate the bread in 2. However, do not press until you cut the dough in 2. Twist the bread with its 2 sides. Place the twisted loaves in baguette trays and cover with a big towel.
4. 14:30 Final fermentation for 1h30 at 19ºC. 
5. 15:30 Preheat the oven at 260ºC.
6. 16:00 Place the tray with baguettes in the oven and bake with steam in the first 15 minutes at 260ºC. Continue for another 30 minutes reducing the temperature to 220ºC.

This recipe was inspired from Le Larousse du pain - Eric Kayser, page 254.