Texas Culinary academy

14 oz water

1 oz fresh yeast

24 oz bread flour

.5 oz salt

Mix water yeast flour and salt at low spead till smooth texture. let ferment, punch down then roll tightly pinching the seem

forming long rectangular shape of baguette. place in pan score top with long light cuts at a long angle place in baguette or

sheet pan and proof 90 to 100 degree humid area. In oven preheated to 450 place pan and cook till brown. let cool before

cutting