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.