Mix all ingredients into a smooth and well developed dough.
Dough temperature: approx. 27ºC.
Scale: dough pieces approx. 300 grams.
Dough proof: approx. 15 minutes.
Mould as a baguette.
Final proof: approx. 60 minutes.
Incise just before baking.
Baking: approx. 25 minutes at 230ºC with steam.
Notes
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