Sapore Oracolo Demi Baguettes

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Mixing Spiral - 5'1st speed - 5'2nd speed
Dough Temperature - 76-78°F
Bulk fermentation - 120' ambient temperature
Scale - 350g
Intermediate proof - 20'ambient temperature
Make Up - Pre shape then make pointy mini baguette, upside down on wood rye dusted flour.
Final Fermentation - Overnight in cooler, then after an our at room temperature, put for 40'minutes 100°F, 80% humidity
Decoration before baking - Turn up side down, then one cut across
Oven temperature °C - 450°F
Baking Time - 23'minutes 15'seconds of steam