Baguette Authentic

Ingredients

Flour (Farine Tradition, T65)	100%	10000 g
Salt	2,2%	220 g
Proson Krokant Malt (crusty malt) »	1%	100 g
Fresh Yeast	0,7%	70 g
Water approx.	70%	7000 g

Working method
Kneading	Mix all ingredients into a smooth and well developed dough Approx. 4 minutes in the 1st gear and 6 minutes in the 2nd gear
Dough temperature	Approx. 24°C
Bulk proof	Approx. 12 hours in a container at 2-4ºC
Scale	Dough pieces approx. 350 grams
Moulding	Mould carefully as short pointed loaf
Dough proof	Approx. 15 minutes.
Moulding	Mould as a baguette
Final proof	Approx. 40-60 minutes between doilies
Processing	Approx. 10 minutes before baking place the dough pieces on a with rice flour prepared inserter or baking sheets
Decorating	Just before baking incise as desired
Baking	Approx. 32 minutes at 240ºC with a little steam

Extra information
Remarks	This recipe has a high salt content. Please note that this is allowed according to your laws