Method:
Mix all ingredients to a smooth and silky dough.
Cover the dough and let it rest for approx. 45 min.
(The dough should start to raise.)
Scale dough pieces of desired weight. E.g. 280g.
Roll the Baguette (gently) and give another 30-45 min. rest.
Mould into final shape and set on Baguette-tray or towel for final fermentation.
Recommended to leave at room temperature for final fermentation.
Cut as desired and bake with little steam.
Baking temperature: 230°C falling to 220°C
Baking time: ±23 minutes, depending on the size
MASTER TIP: "TOMATO SNACK" CAN BE REPLACED WITH "CHEESE SNACK" OR "PESTO SNACK"!