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The annual baguette competition winner:
I think the specifications for the competition are always interesting, the baguette must be between 55 and 70 cm long (21.6 inches to 27.6 inches), weigh 250-300 grams (8.8 to 10.5 ounces) and must have 18 grams of salt per kilogram of flour, or 1.8% by baker's formula.
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