Mixing Spiral: 4 minutes in slow and 4 minutes in fast.
Dough Temperature: 26°C
Bulk Fermentation: 90 minutes in ambient temperature.
Scale: 350g
Intermediate Proof: 15 minutes on bench, covered
Make Up: Baguette Shape
Final Fermentation: 60 minutes at ambient and in couche.
Decoration before making: Give some classic baguette cuts.
Oven temperature: Deck oven at 250°C with 0.3mL of steam. Lower oven to 220°C.
Baking time: +/- 25 minutes
