Looking on my sack of bread flour ingredients:
ascorbic acid (dough conditioner) - this would be an oxidizer in the presents of O2.
Doh-Tone - this is a mix of different levels of amylase and protease. Some flour use malted barley flour or you could add diastatic malt powder
Leaving out the yeast and salt at this point because of heat.
Mix the required amount of flour and water for Chef Jacob's Baguette recipe together at room temperature and do a stepped mash of the flour in the sous vide cooker.
Step 1: Bring room temperature mix to 113 F and hold for 15 minutes.This temperature would cover Phytase, Beta-Glucanase and Proteinase enzymes.
Step 2: Bring 113 F water up to 153 F and rest for 30 minutes. This temperature would cover the Alpha and Beta Amylase and all the other enzymes below as the mix warms up.
Step 3: Cool mix down and add yeast and salt.
I made sourdough baguettes yesterday so I thought I would do plain yeast baguettes today.