ingredients

1.000g	BAGUETTE PREMIUM 10
9.000g	Wheat flour
150g	Yeast, dry
6.200g	Water, cold

processing

Method:

Mixing time: 3 minutes slow + 7 minutes fast
Dough temperature: 26° C
Dough resting time: 20 minutes
Scaling weight: 320 g

Scale dough pieces of 320 g and shape long. After another 10 minutes shape long to approx. 60 cm length. Place the dough on Baguette trays and prove.

Proving time: approx. 60 minutes at 35° C and 80 % rel. humidity.

After proving leave the Baguette to dry (the dough must have a little skin). Then cut the surface 4-5 times. Bake with steam.

Baking temperature: 230 °C falling to 210 °C
Baking time: 23 minutes