Prior to doing a final mix, place the flour, water, honey, and Sapore Leo in the bowl and mix on low speed for 3 min. Once all flour is hydrated allow dough to rest for a minimum of 15 minutes to autolyse before adding the remaining ingredients and completing the mix.
7 minutes, 1st speed; 5 minutes, 2nd speed
Manipulation After Scale
Pre-shape each loaf into a rectangle and set on a floured board to rest.
After resting shape dough by hand into a baguette or run dough through moulder. If using moulder it may be best to reduce the hydration level
Manipulation After Make Up
Place baguettes into a floured couche and allow to ferment. If you do not have a couche use metal baguette trays.
1 hour, 34°C, 85% humidity
Manipulation After Final Fermentation
If not using metal trays instead of a cloth couche dust the loaves with flour before baking.
Deck Oven, 288°C - Top & Bottom
Oven Step 1
288°C - Top & Bottom
.200 steam quantity in liters