Ingredients

Dough	Grams
Flour	1000
Salt	18
Tigris	20
Water	650

Working Method

Baguette

Mixing (spiral): 3 minutes slow speed and 7 minutes fast speed

Bulk Fermenation: 30 minutes

Cut and scale: 250g each

Intermediate Proof: 30 minutes

Final Shaping

Final Proofing for 1h 30 minutes at Room Temperature

Bake at 230 °C for 20-22 minutes with steam