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Country Style Baguette

Country Style Baguette


  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'.