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| Ingredient | Metric/kg | Baker's % |
| King Arthur Sir Lancelot Flour | 1.416 | 30 |
| King Arthur Sir Galahad Flour | .944 | 20 |
| King Arthur Sprouted Wheat Flour | 2.359 | 50 |
| Water | 3.916 | 83 |
| Salt | .094 | 2 |
| Honey | .047 | 1 |
| Yeast (fresh) | .024 | .5 |
| Total | 8.8 | 186.5 |
Note
Mix preferments by hand until smooth, leave at cool room temperature for 12-14 hours
Autolyse
Mix flour, water, and poolish on first speed for 3-4 minutes until incorporated and let rest for 20 minutes
Mixing
Mix final dough on first speed for 3 minutes, on second speed for 1 minute
Desired Dough Temperature
74-75°F
Bulk Fermentation
120 minutes with 1 fold at 60 minutes
Shaping
Divide into 400 gram pieces and shape into tubes, let rest for 15 minutes then shape into baguette
Final Proof
Place into couche for proofing 45-50 minutes
Baking
Bake in a deck oven at 450°F with steam for 22-24 minutes, open damper at 18 minutes
Poolish
| Ingredients | Metric/kg | Baker's % |
| King Arthur Sir Galahad Flour | .944 | 100 |
| Water | .944 | 100 |
| Yeast (fresh) | .001 | .05 |
| Total | 1.888 | 200.1 |
Final Dough
| Ingredient | Metric/ kg |
| King Arthur Sir Lancelot Flour | 1.416 |
| King Arthur Sprouted Wheat Flour | 2.359 |
| Water | 2.973 |
| Salt | .094 |
| Honey | .047 |
| Yeast (fresh) | .023 |
| Poolish | 1.888 |
| Total | 8.8 |
Formulation courtesy of King Arthur Flour
