Mix all ingredients an ferment 2 hours at room temperature (74 F -81 F recommended- Deflate and cut in 6 (5) pieces. Shape into balls on a lightly floured board. Let rest for 30 minutes. Flatten with heel of hand and shape into baguettes. Proof until doubled in volume (2 hours) and bake at 225 °C (450 F) with steam on a baking stone.
I tried this recipe with German all-purpose flour Type 405 with 20 % germs
(protein 10.6 %) from soft wheat. I used only 1 1/3 cups* water for 24
ounces flour. The dough was a little sticky and very soft so it did the
proof and the baking in a baguette pan.
Hydration: ~60 %
Final dough weight: 1482 g = 52 ounces;
Baguettes weight: 1247 g (2x 251 g, 2x 237 g, 1x 271 g) = 43,8 oz
5 baguettes = each about 34 cm x 5 cm x 5 cm (13,4″ x 2″ x 2″)