Baguette

Kneading time: 15´

Temperature of the dough: 24 ºC

1st Fermentation of the dough without dividing: 45´

2nd Fermentation per piece of the divided dough: 10´

3rd Fermentation of a formed piece: +/- 30´

Baking time: 25´/30´

Temperature of the oven: 230 ºC

ELABORATION

• Divide in pieces of +/- 350 g.
• Make them into balls and let settle.
• Shape them into loaves 60cm long.
• Place on cloths or in floured drawers with the joint of the loaf facing downwards.
• Ferment without moisture.
• The volume should be approximately twice the initial size.
• Place the floured loaves on baking sheets, with the joint on one side of the loaf.
• Make 7 or 8 longitudinal and parallel slashes down each one.
• Steam bake.