Crunchy on the outside, chewing on the midddle

With 30% Fermented flour (ferment 14-16 hours at 70˚)

Recipe adapted from Advanced Bread and Pastry by Michel Suas

Total Dough

100% Bread flour 29 lbs and 0.25ounces  (*Flour is always 100%)

65-68% Water 18 lbs and 13.75 oz

0.5% Malt 2.32 ounces

2% salt 9.3 ounces

0.5% Instant yeast 2.32 ounces

Poolish (preferment)

33% bread flour —- 10 lbs

33% water —— 10 lbs

.10% yeast ——- .16 oz

Then add:

100% Flour —-19 lbs Flour

52.24% Water —- 8 lbs Water

.7% Instant yeast —  2.16 oz Yeast

2.99% salt — 9.3 oz

0.75% wheat germ —- 2.32 oz

Bulk Mixing:

Use spiral instead of hook.

Speed 1-3 minutes

Speed 2- 7 minutes

Scaled to yield 3 baguettes at 13 oz for 20 students

Baguettes should be 21” long with 5 marks.