Alternatively convert the recipe to Baker’s Percentage and accurately weigh all ingredients using a metric scale.
https://www.kingarthurbaking.com/recipes/classic-baguettes-recipe
A traditonal French baguette recipe should only use four ingredients: wheat flour, water, salt and yeast.
Ratio - The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman
Bread Ratio = 5 parts flour : 3 parts water (plus yeast and salt)
Baker’s Percentage: 100 percent flour, 60 percent water, 3 percent fresh yeast, 2 percent salt
To convert from fresh yeast to instant dry yeast, multiply the fresh quantity by 0.33.
Original Recipe:
https://www.blessthismessplease.com/french-baguette-recipe/
500 grams all-purpose Bob's Red Mill or King Arthur Flour brand flour
370 grams cool water
03 grams instant yeast
10 grams fine sea salt
25 grams tablespoon honey
Traditional Recipe using Baker’s Percentage:
100 percent flour: 100% of 500 = 500 grams
60 percent water: 60% of 500 = 300 grams
03 percent fresh yeast: 3% of 500 = 15 grams
03 percent instant yeast: 0.33 X 15 = 4.95 grams
02 percent salt: 2% of 500 = 10 grams
30% Scaled from above using Baker’s Percentage:
100 percent flour: 30% of 500 = 150 grams
60 percent water: 60% of 150 = 90 grams
03 percent fresh yeast: 3 percent of 150 = 4.5 grams
03 percent instant yeast: 0.33 X 4.5 = 1.49 grams (1.485)
02 percent salt: 2 percent of 150 = 03 grams
Looking at the original recipe:
the water has been increased by 70 grams
the instant yeast has been decreased by 1.5 grams
both could be dependent on the flour used requiring more water and the strength of the yeast used.
