I bake this baguettes for my friends in large quantities - 30 +. I wanted to clarify the ammount of IDY ( yeast) for the recepie.
2g per kilogram of flour is 0.2 % assuming this is for IDY I don't think is too much, but what I know. I started with 0.08 % - not enough
I raised to 0.12% - not enough. Now when I add 0.17% is fine. I will try next time 0.15%.
My procedure : Mix flour yeast and water -> hydration rest 30 min -> add salt with some water -> S&F 3 times and in the fridge.