1. Add all ingredients into a spiral mixing bowl and mix for 3 minutes on slow speed and 7 minutes on fast speed, until fully developed.
2. Dough temperature should be 23-26℃.
3. Scale at 275g for baton and 550g for stick.
4. Prove for 50-60 minutes.
5. Bake at 230℃ for 30 minutes.
Yield: 42 batons / 21 sticks
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