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.
Mixing Spiral
7 minutes, 1st speed; 5 minutes, 2nd speed
Dough Tempature
25°C
Scale
350 grams
Manipulation After Scale
Pre-shape each loaf into a rectangle and set on a floured board to rest.
Make Up
Make Up
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.
Final Fermentation
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.
Baking
Oven Tempature
Deck Oven, 288°C - Top & Bottom
Baking Time
22 minutes
Oven Step 1
288°C - Top & Bottom
.200 steam quantity in liters
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