Artisan Baguette (Overnight)

Email not linked to customer number

You cannot impersonate the user

Email belongs to sales organisation than impersonator

Email not linked to customer number

Caller and target are the same

Locked account

Unexpected error

Mixing Spiral - 5 min 1st speed - 5 min 2nd speed (variable)
Dough Temperature - 75-80°F
Bulk fermentation - 60 min ambient temperature
Scale - 375g
Intermediate proof - 15-20 ambient temperature
Make Up - Baguette
Final Fermentation - Retard overnight
Decoration before baking - Flour and 5 cuts
Oven temperature °C - 440 bottom / 460 top
Baking Time - 18-20 minutes 180 ml of steam; give a little more 5 minutes into bake