Ready, baguette, go!
Here's another one for you @ellocooking. Recipe (shorthand) at the bottom.
I'm very happy to have Turkey wheat flour again. This is an older strain brought here from Turkey in the 19th century (long story here).
It doesn't have the strength of the more modern wheat so you don't get the large holed structure like in a commercial baguette but the flavor is amazing.
I don't recommend it for beginners nor for production bakers because the starch damage (technical term) is higher and requires closer attention.
I love to make them, I love to eat them, and, for a few lucky customers, I love to sell them.
For those who know what to do, here is my shorthand recipe.
10 oz T-65 Bread Flour (Turkey)
1/8 tsp Yeast (active dry)
.1 oz Salt
6 oz Water
28.5 oz T65 Bread Flour (Turkey)
1 oz Gluten Flour
0.9 oz Salt
0.5 oz Malt Powder
.30 oz Yeast (active dry)
19 oz Water
(2 hours – fold once )
5 - 13+ oz Baguettes
450° - steam twice – 25 min.