My baguettes are very good : for 500 gr of organic flour. without acid absorbic 65 to 70/100 of source water ,10 gr of sea salt (de Guerande) deluted : 6 gr of yeast deluted in warm water for 10 mn : First prep , 4 hours ,refrigerator for 36 hours, second prep 2 hours bake at 530 for 10 mn and 12 mn at 490 . The real baguettes artisanal are time conssuming but they are delicious They will be perfect if I had some T 65 flour

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