Baguettes at 65% Hydration

Biga started early morning before leaving for work.

Dough made same night. 65% hydration.

Been playing around with a lower hydration because then I have the

option of using the same dough to bake pizza.

Left out on the counter until 4:00 AM next morning

and then shaped into six baguettes/batards of different sizes.

Love our Canadian flour – Rogers Silver Star

Lots of shine even thought sliced while still warm.

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