Procedure:
1
Dough temp: 24-26o C
2
Mixing time: 10 minutes slow + 2 minutes fast
3
Resting time: 2 * 15 minutes
4
Dough weight: 320 g for baguettes, 80 g for crusty rolls
5
Shape: Cut on top with a knife
6
Proof time: 70 min total
7
Baking temp.: 230o C
8
Baking time: 30 minutes approx
Notice:
9
Keep the dough as cool as possible.
