Baguette from Modified Pizza Dough

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This is a stub.  I was making a batch of my standard pizza dough, when I decided to turn it into a baguette to go with shrimp with garlic sauce.  My standard pizza dough has 77% hydration, which is too high to form a baguette.  After quick internet research I decided to try 65% hydration, which for a two person batch with 5 oz. of water, meant increasing the bread flour from 6.5 oz. to 7.7 oz.  It was a successful experiment.


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