Mixing spiral: 3 min in first speed and 6 min in second speed.
Dough temperature: 24°C
Bulk fermentation: 15 min at 25°C.
Scaling: Divide the dough into 350 g pieces.
Intermediate proofing: Let the pieces proof for 15 min.
Make Up: Shape into baguettes.
Final fermentation: 100 min at 26°C and 80% humidity.
Decoration before baking: Dust with flour and score.
First baking: Deck oven. 16 min at 240°C with 200 ml of steam.
Second baking: Econo oven. 6 min at 220°C with 120 ml of steam.
After Cooling down (core temperature 35°C) Blast freeze for 30Min, pack in plastic and place in storage freezer (-18 °C).
