Ingredients
BAGUETTE 10 - 100 gm
FLOUR - 900 gm
YEAST - 30 gm
COLD WATER (1ºC-2ºC) - 700 gm
OLIVE OIL - 15 gm
HERBS (Oregano, Parsley, Thyme) - 5 gm
Method
Place all the ingredients in a mixing bowl. Using a spiral mixer, mix for approximately 4 min on slow speed and on fast speed for 10-12 mins. Dough temperature should be at 24ºC - 26ºC. Bulk fermentation for 15 mins. Scale the weight to 300 gm -350 gm round pieces. Second fermentation for 15 mins. Stretch the round pieces to make them a little longer. Third fermentation for 15 mins. Stretch again and shape it as a long baguette. Final proofing for 40 mins at 30ºC under 75% relative humidity. Bake at 230ºC falling temperature of 200ºC for approximately 30-35 mins for 300 gm - 350 gm of dough.
Baking Tips
Bake with lots of steam
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