T65 french organic baguette flour 1kg

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recipe for 4kg of flour: temperature approx. 20 degrees
pre-dough in the evening:
2kg of flour (possibly 200g of durum wheat semolina)
2 liters of water
5g yeast
5g sourdough
5g baking ferment
pinch of salt
pinch of sugar
pinch of quick-wake flour
dash of sunflower oil
dough next morning around 8 a.m.:
pre-dough plus
2kg of flour (possibly 200g of durum wheat semolina
0.7 of water (possibly 0.3 liters of white wine or sparkling wine or champagne)
dough knead for approx. 3 minutes
40g yeast
knead dough for approx. 3 minutes
80g salt
knead dough for approx. 3 minutes
dough rest for approx. 90 minutes
shape 12 baguettes each 560g, 70cm long (if the oven is big enough)
let rise for 90 - 180 minutes
cut, score
im stone oven 270/200 degrees (top/bottom) bake for 20 minutes
tip:
add steam for 1 minute (moisture settles in the cut)
release steam for 1 minute (cut edges become dry, cut is still moist)
8 minutes steam flap closed (cut opens - cut edges remain stable)
10 minutes steam flap open, turn the baguettes so that they are evenly colored have


result see picture
i am happy to answer any questions