Oktasporo Classic Baguette

INGREDIENTS

2kg OKTASPORO KORN MIX
2kg Strong Wheat Flour Type 70%
80-120gr LEZYM
2,40-2,60kg Water
80gr Yeast

METHOD

Mix all ingredients for 4’ on low speed and 4′ on high speed.

Let dough rest for 20 minutes. Then cut in pieces weighing 300gr.

Let the dough rest for another 10 minutes. Shape the dough in baguettes.

Proof for 30 minutes.

Preheat the oven at 220οC with steam. Steam after the first 10 minutes of baking. Bake for approximately 25 minutes and after 10 minutes lower temperature at 210οC.