Baguettes with Extra Rustic flour

INGREDIENTS

• 100% Extra Rustic flour
• 2% salt
• 2% yeast
• 65-67 % water

INSTRUCTIONS

1. Put all the ingredients in the bowl of the dough mixer and knead for 2 minutes on low speed and 5-5.5 minutes on high speed (depending on the type of the dough mixer you have). The temperature of the dough should not exceed 26°C.
2. Once the kneading is finished, check to make sure the dough is ready.
3. Cut a piece of dough to see if the gluten has fully activated, dip it in flour and roll it out with our hands. If it cannot be cut, it is ready.
4. Let it rest for 60 minutes, covering the dough with plastic wrap.
5. Once the dough has rested, divide the dough into pieces depending on the type of baguette you want. For small baguettes, cut pieces of 160 g and for a French baguette, cut pieces of 340 g.
6. Once they are cut, the second stage is to let the dough rest for about 20 minutes.
7. Once the dough has rested, the final stage is to shape the dough. Knead the dough into the shape of baguettes with pointed ends.
8. Put in the oven for 30 - 35 minutes at approximately 30-35°C, with 75% humidity.
9. After taking them out of the oven, score the tops of the baguettes.
10. Bake small baguettes at 210°C for 20-25 minutes, and large baguettes at 210°C for 30-35 minutes. After putting in the oven, use the steam feature.
11. Once they are baked and taken out of the oven, the baguettes are ready to fill with whatever you want!