Baguette (also Epi and Fugasse)

Info:
Basic dough
Ingredients:
Bread Flour     100.0%
Water            64.9%
Salt              2.2%
Yeast (fresh)     4.0%
O-tentic          4.0%

Method:
Straight dough method: All ingredients into the mixing bowl (starting with the water to avoid flour getting stuck)
DDT Should be 26ºC
Improved Gluten mixing: 5 minutes on Sp1 followed by 8 minutes on Sp2
Rest covered for 45', fold and then rest for another 30' (it can be rested in the bowl or in a tray covered with plastic)
Divide into 400g units
Pre-shape as Batards (or Boule for Fugasse)
Cover in plastic and rest for another 20'
Roll the final shape, tapper the ends and keep the seam at the bottom
Proof for 25-20' at 27ºC and 80% humidity. Indent should stay
Score diagonally 5 times
Bake for 20-25' at 230ºC (if possible, bottom of oven should be at 220ºC










Notes:

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