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Baguette

Start with a 920g batch of Pain a 'lancienne dough.

When the dough has doubled the next day (it takes a long time to warm up and proof), pour/scrape the ball into a floured surface, gently pull to a 6"x8" oblong, then cut into three strips that become the baguettes. Let them rest a short period (5-10 minutes), slash and bake.