Mixing spiral |
8 min. slow, 3-4 min. fast |
|
---|---|---|
Dough temperature |
26-28℃ |
|
Bulk fermentation |
60 minutes |
|
Scale |
380 grams and stretch into a slightly long shape (20 cm) |
|
Intermediate proof |
15 minutes |
|
Make up |
Baguette shape, final length 53 cm and place on floured linen cloths. |
|
Final fermentation |
45-60 minutes at 30◦C, 80% RH |
|
Decoration before baking |
5 cuts |
|
Oven temperature |
235℃with steam |
|
Baking time |
22-23 minutes. |
Complexity level:
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