Just got set up with itunes and currently going through the videos, had trouble with audio but got it figured out to-day.
I can't believe how thorough and uncomplicated Chef Jacob is. This is going to be well needed experience!
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.