Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 27ºC.
Scale: Dough pieces approx. 300 gram, pointed model
Dough proof: Approx. 15 minutes
Freeze it as soon as possible after moulding
With the dough recovery: Place the dough a day before baking in the brake prover and use the programme indicated on the cabinet. With the zero degrees fridge: Place the dough the day before baking in the zero degrees fridge. Warm the dough gradually. Be cautious with dehydration
Baking: approx. 25 minutes at 235ºC with steam
Mould as a baguette. Place the dough pieces on baking sheets