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I've been making baguettes for years hand kneading and using this recipe:

4.5 oz. (1 cup sifted) cake flour
13.5 oz. (3 cups sifted) bread flour
1 T granulated yeast
2 t coarse sea salt
10.5 oz. (1-1/4 cup) + 1/4 cup hot tap water
Bread flour for kneading (about 2/3 cup)

Dissolve yeast in 1/4 cup water.
Dissolve salt in 10.5 oz. water.

mix ingredients until they just hold together.

Knead for 6 minutes

Rest covered 20 minutes

Knead 6 minutes

Rise 1 hr or until doubled.

Form 2 or 3 baguettes on cookie sheet and slit tops (depending on desired size)

Pre-heat convection oven to 475 degrees indicated with pan of water on bottom rack. Shaped baguettes will rise while oven heats.

Bake 10 minutes. Butter tops, remove water from oven and bake 6 more minutes.

I've just started using my new KA 600 Professional and have tried:

Mix with paddle until dough just holds together then knead with dough hook 6 minutes adding kneading flour during power knead. Proceed to rise and follow recipe.

These were pretty good. They didn't brown quite like usual and the gas holes were large and irregular.

After reading a few google hits I tried:

Combine all ingredients, mix and knead with dough hook 3 minutes add no kneading flour except to dust while forming baguettes. proceed to rise and follow recipe.

These got big while rising after shaping. The texture was very good, a little lighter than usual. The color was nice. They wold have been perfect except that there was not enough body for them to quite hold shape. They looked somewhat flat.

I then tried adding 2 oz of the kneading flour kneading flour in with the mix. Mixed with the dough hook just til holding together and then kneaded for 6 minutes with the dough hook.

These were unsatisfactory to me. The center, only, didn't rise enough. DW was satisfied with them though.

Do you have some suggestions to streamline my tweaking?

Some additional comments: I have an instant hot water heater that is limited to 120 deg. at the source so I can't kill the yeast. I use bulk yeast so all batches were from the same package.

I use this same recipe for pizza crust. I made a pizza with one of the third batch loaves. The center rise was most noticeable in the pizza.

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