Basic Baguette Formula
This is the most basic & easiest to acheve Baguette formula from Le Cordon Bleu (where I am trained). This formula will yeild about 3 22" classic baguette. You can use this recipe for
805 g bread flour
16 g salt
6 g instant yeast (or 18 g fresh or 9 g active)
523 g water (or 511g if fresh yeast is used, or 520g for active yeast)
This is what we called "straight dough," basically, everyone comes to the party!