Follow 74% hydration baguette formula

- User x4ckl posted a precise French‑style baguette formula: 700g flour, 520g water (~74% hydration), 1/2 tsp instant yeast and 1.5 tsp salt with stretch‑and‑folds every 45 minutes for 3 hours. - The workflow includes an autolyse, bench rest, shaping, a 30‑minute proof and a bake starting at 500°F down to 450°F for crust control. - That recipe shows how higher hydration plus staged folds and short final proof can deliver an open crumb while retaining handling control. (x.com)