Mix all ingredients into a smooth and well developed dough in the first stand. Mix long, at slow speed, for a good water absorption and knead off shortly
Dough temperature: approx. 26ºC
Scale: Dough pieces approx. 275 grams and rounding up
Dough proof: Approx. 10 minutes
Mould as baguettes. Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof: Approx. 40-60 minutes
Just before baking incise as desired
Baking: Approx. 25 minutes at 225ºC with steam