Mix all ingredients into a smooth and well developed dough in the first stand. Mix long, at slow speed, for a good water absorption and knead off shortly

Dough temperature: approx. 26ºC

Scale: Dough pieces approx. 275 grams and rounding up

Dough proof: Approx. 10 minutes

Mould as baguettes. Place the dough pieces on a with rice flour prepared inserter or baking sheets

Final proof: Approx. 40-60 minutes

Just before baking incise as desired

Baking: Approx. 25 minutes at 225ºC with steam