Mini Baguette

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Mixing Spiral - 5'1st speed - 5'2nd speed
Dough Temperature - 76-78°F
Bulk fermentation - 20' ambient temperature
Scale - 250g Mold slightly oblong
Intermediate proof - 20'ambient temperature
Make Up - Small baguette with or without points
Final Fermentation - Overnight in cooler or 45-60 minutes in proofer at 100°F, 80% humidity
Decoration before baking - Dust with rye flour and score as desired 1-3 cuts
Oven temperature °C - 450°F reduce to 400°F
Baking Time - 16' to 18' minutes with steam