Recipe for BaguettesThis a well hydrated dough that uses a slightly different method of kneading to create the gluten chains What You NeedWeigh separately:500 grams hard (bakers) Flour8 grams salt8 grams yeast360 grams warm water (95°-100° F) EquipmentCast iron for cooking the bread on.Parchment paper to put the baguettes on.Pan or pot for water in…