French Baguette Master Specification: Poolish Pre-Ferment & High-Hydration Crumb (72%)

An authentic artisan French baguette protocol utilising a 12-hour T55 poolish and a 72% hydration final matrix. Engineered for a shattering golden crust and open crumb structure using French T55 flour, calibrated diastatic malt, and precise pre-load scoring mechanics optimised for an indoor AEG kitchen oven.

Full gravimetric matrix, mechanical protocol and export suite unlock inside the Master Vault.

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