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Ingredients

100g
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10kg
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200g
Salt
150g
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6.7l
Water

Method

Mixing time: 8 + 4 minutes

Dough temperature: 24° C – 25° C

Bulk fermentation time: 20 minutes

Scaling weight: 0.250 kg – 0.350 kg

Intermediate proof: 20 minutes

Processing: baguettes

Final proof: retarded fermentation

Baking temperature: 240° C, dropping to 220° C

Baking time: 22 – 24 minutes (depending on scaling weight)

General hint: Make sure to bake a good crust.

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