Mix all ingredients into a smooth and well developed dough.
Dough temperature: approx. 26°C.
Baguette: approx. 275 grams and Petit Pain: approx. 1.600-1.900 grams (30 pieces).
Baguette: approx. 10 minutes and Petit Pain: approx. 10 minutes.
Final proof: approx. 60-70 minutes.
Baguette: mould as a baguette, place the dough pieces on a with rice flour prepared inserter or baking sheets.
Petit Pains: divide and round up. Mould as a petit pain, place the dough pieces on a with rice flour prepared inserter or baking sheets.
Just before baking incise as desired.
Bake: baguette approx. 25 minutes at 225°C and petit pain: approx. 18 minutes at 225ºC.
