Baked eight baguettes the other morning.
Dough started the night before and left out on the counter from 9:00 PM until 4:00 AM next morning, for a seven hour fermentation.
My regular basis recipe.
1000g of flour, 1 1/2 g of yeast, 30g of salt and 65% hydration.
(Note: a teaspoon is 3g of yeast so if your scale only weighs in 1g, just use a 1/2 teaspoon to measure)
Used the autolyze and stretch and fold method, spaced out over 2 1/2 to 3 hours.
And then left to rise overnight.
My favourite crumb with lots of shine.
Love our Canadian flour.
thibeaultstable.com 
Beautiful as always, Ann! What is the name of the Canadian flour you typically use?
Thanks Patrick. The company is Rogers Flour and they are a Canadian company out of Armstrong BC. I’ve used their flour for years. Their regular flours are sold in most of our grocery stores. Initially I used their unbleached bread flour. But I’ve been using their Silver Star Flour, one of their commercial bread flours for probably 10 or 12 years now. It is sold at Costco. Before Covid the 20K (44lb) bag sold for $13.00. The price like everything else went up over the last couple of years and it is now $22.00. Still an amazing deal for this flour. I also
use whole wheat rye flour and a couple of other flours that are organic stone ground by a local artisan bakery, True Grain,
here in Cowichan Bay.
I feed my starters with their rye. https://rogersfoods.com/shop/commercial-products/white-flours/silver-star/
Thanks Ann. I was curious to know how the protein percentage compared to the bread flour I often use. They’re about the same, which is good to know! Appreciate the info. Wish I could get your flour here in the states!
Yes, the protein is about 13.4. But it is my understanding that there is more to it than just the protein,not just the quantity but the quality of the protein.
And I know that Canadian wheat is considered one of the best. Before I used Rogers Silver Star or if I ran out before getting down to Victoria to go to Costco, I would just use their regular unbleached bread flour that is sold in just about every local grocery store. And the protein is the same. 4g per 30g of flour.
Agreed – it’s definitely more than just the protein percentage. Was just curious though. Thanks again!