Thanks for sharing. As I see that you like the world of cooking, I leave the proportions for you to make your own bread (baguette), it is a basic formulation, you can enrich it from this. To make 4 baguettes of 200gr each:
- 460 grams of Flour
- 322 grams of water
- 9 grams of fresh yeast (3 grams if dry)
- 9 grams of salt
Knead, leave to ferment for 1 hour, form the 4 quills, let ferment for 1 hour more. Bake at 400F