Ingredients
Mixing spiral: 6 min in slow speed and 8-10 min in fast speed. Check the window pan throughout.
Dough temperature: 27°C
Bulk fermentation: 60 min
Scaling: Divide the dough into 200 g pieces.
Intermediate proofing: Pre-shape the baguettes long and rest them at ambient temperature for 15-20 mins.
Make Up: Shape baguettes long into 30cm. Place into baguette couches for an extra rustic look.
Final fermentation: 60-90 mins at 30°C and 80% humidity. Check when fully developed.
Decoration before baking: Dust with flour and score. Sprinkle the graindesign on before baking. 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.
