Total Weight: 6.560
- Place all ingredients into mixing bowl.
- Mix for 2 minutes on slow speed and 8 minutes on fast speed.Â
- Bulk ferment dough for 10 minutes.
- Scale heads of dough at 450g, mould round and rest for 5 minutes.
- Mould dough into desired shape and place into a baguette/fluted tray.
- Prove for ± 40 minutes at 40°C and 70°C relative humidity.Â
- Once proved, remove baguettes and dust with flour and cut as desired.
- Place into a pre-heated oven, heated to 240°C, steam the product well then drop the temperature to 220°C, bake for ±25 minutes opening the damper on the last 10 minutes.
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