Baguette - Direct Fermentation

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:	6 minutes slow, 7 minutes fast.
Dough Temperature:	25 - 26°C
Bulk Fermentation:	40 minutes.
Scale:	375g and pre-shape long
Intermediate Proof:	10 minutes
Final Fermentation:	45-60 min 28 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.