1. Add all ingredients into a spiral mixing bowl and mix for 2 minutes on slow speed and 5 minutes on fast speed.
2. Dough temperature should be 23-26℃.
3. Bulk ferment for 60 minutes in a covered container.
4. Scale at 420g and mould into baguette shape.
5. Dry prove for 30 minutes, covered with plastic.
6. Bake at 225℃ for 25 minutes.
Yield: 29 baguettes
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