Method
Use a spiral mixer for mixing. Mix on slow speed for 4 min and on fast speed for 6 min. Dough temperature should be below 24°C. Bulk fermentation for 30 min. Scale the dough weight to 300-350 gms & proof it for 15 mins. Stretch it into a slightly elongated shape. Again proof it for 15-20 minutes. Shape it into a proper baguette and again ferment it for 35 to 40 minutes at 32°C and 85% humidity. Proof it for 15 mins at room temperature. Give light dusting of flour and give proper scoring. Bake at 240°C under a falling temperature of 210°C for 25 to 30 minutes. with high steam.
Baking Tips
1. To achieve the proper baguette texture your dough should be hydrated well, high levels of hydration ( from 65% to 75% ) results in better texture | 2. To really get those best flavours from your baguette, fermentation should be slow i.e longer time under lower proof temperatures. | 3. Always preheat your oven before baking. Baguettes require a very hot oven and a blast of steam when you load them for baking.
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