Multigrain Baguette

INGREDIENTS

• 2.000 g Des Champs flour
• 1.000 g Polikarpo flour
• 2100 g water
• 60 g salt
• 24 g fresh yeast

INSTRUCTIONS

1. Knead all ingredients for 4 minutes on low speed and for 6 minutes on high speed.
2. Let the dough rest for 1 hour.
3. Fold in 4.
4. Rest for another 1.5 hours.
5. Refrigerate overnight.
6. The next day, cut into 380 g pieces.
7. Knead into a baguette shape.
8. Put in the oven for 30-45 minutes at 28°C with 65% humidity.
9. Score the tops of the baguettes.
10. Bake at 230°C for 25-30 minutes.