Traditional Baguette

To obtain an open structure, don’t make them up too tight and open the oven damper 5 minutes before the end of the baking time.

Complexity level:

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Mixing:	8 minutes slow, 5 minutes fast.
Dough Temperature:	25 - 26°C
Bulk Fermentation:	Place into a well greased tub cover and place in coolroom @ 5 deg celcius for 12h.
Scale:	375g and pre-shape long
Intermediate Proof:	30 minutes
Final Fermentation:	45 min 26 deg C & 80% Humidity
Decoration Before Baking:	Dust with rye flour and cut 5 times
Oven Temperature:	240°C - 230°C with little steam
Baking Time:	26 minutes.