Ingredients
Mixing spiral: 6 min in slow speed and 8-10 min in fast speed.
Dough temperature: 27°C
Bulk fermentation: 60 min at 25°C.
Scaling: Divide the dough into 200 g pieces.
Intermediate proofing: Pre-shape them long and rest ambient for 15-20 mins.
Make Up: Shape into baguettes 30cm long. Place into baguette trays or baguette couches for extra rustic results.
Final fermentation: 60-90 mins at 30°C and 80% humidity. Check when fully developed.
Decoration before baking: Dust with semolina flour and score. If fermented in baguette couches, flip the dough onto the oven.
Baking Time: Deck oven 240°C top and 2L of steam. Drop down to 230°C at the top and 220°C at the bottom. For part bake, bake for 12-14 mins. If fully baking, bake for a further 7-10mins and open dampers at 2/3 of the baking time.
