Viennese Baguette

INGREDIENTS

• 1.000 gr. Moul-bie Baguette Viennoise
• 50 gr. yeast
• 530 gr. Water

INSTRUCTIONS

1. Mix all ingredients together for 2 minutes on the 1st speed and for 8 minutes on the 2nd speed.
2. Allow the dough to rest for 15 minutes and cut dough into desired weight. Mold and place of special baguette tray.
3. Ferment for 40-50 minutes.
4. Coat with egg and score vertically many times with a razor.
5. Bake at 180°C for 35 minutes.