Finding a flour that is close to French type 55 is going to be the biggest problem for getting a baguette that is close to authentic. Try King Arthur for some

Finding a flour that is close to French type 55 is going to be the biggest problem for getting a baguette that is close to authentic. Try King Arthur for some of the custom blends that are close to what you need; US “all purpose” flour has too much protein and the lower protein “cake flour” has a grind that is too fine.