1. Add all ingredients into a spiral mixing bowl and mix for 5 minutes on slow speed and 7 minutes on fast speed.
2. Dough temperature should be 23-26℃.
3. Bulk ferment for 60 minutes in a covered container.
4. Scale at 320g and mould into boule or baguette shapes.
5. Dry prove for 45 minutes, covered with plastic.
6. Cut and flour as desired.
7. Bake at 230℃ for 12 minutes, with steam.
Yield: 55 boules/baguettes
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