Country Style Baguette

INGREDIENTS

• 80% Zimoto
• 20% Hondro
• 2,2% salt
• 1,5% vegetable oil
• 10% fresh doughs (opt for rustic type dough)
• 0,5% vinegar
• 70% water

INSTRUCTIONS

1. Knead all the ingredients for 3' at 1st speed and for 7' to 8' at 2nd.
2. Fermentation for 45-50'.
3. Cut in desired weight, light shape and ferment for 10-15'.
4. Final shape into points and proof at 350°C and 36% moisture for 20-30'.
5. Slanted slicing and baking at 210°C with plenty of steam for 40-45'.