Baguette Grill

After good success twice with the grill method. I decided to try baguettes.
Double batch of dough with regular amount of levain.
I was hoping that the smaller amount of levain would work better in the hot weather and not over proof.
It seems to have worked. Half the dough went to the baguettes (about 400grams each) and the other half to the boule.
The levain was half of white flour levain, and half rye flour tangy levain mixed and given some time to activate.

Pain au levain 
First loaf of the season from the grill.
This used half and half of my white flour levain and rye levain.
I put it on the grill a little underproofed excpecting some good activity when it it the stone.
It worked!