French Baguette with Assos Malakos and Sfoliatas flours

INGREDIENTS

• 50% Type 70% Assos Μalakos
• 50% Sfoliatas
• 2,2% salt
• 30% 24 hour sour dough
• 2,5% yeast
• 50-53% water

INSTRUCTIONS

1. Knead for 2' at 1st speed and for 8' at 2nd
2. Rest dough for a period of 15', cut in desired weight and knead lightly
3. Rest dough for 10'
4. Final knead, place in special baguette tray and ferment for 40'.
5. Slanted slicing and bake at 210°C for 35-40'.