Method

1. Mix all Ingredients with a spiral mixer for 2 minutes slow and 10 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C - 27°C.
2. Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 30 minutes.
3. Scale the dough into 350 g pieces, cover the dough pieces and start intermediate proof for 20 minutes.
4. Mould the dough in your preferred shape, we recommend long and oval shape and roll the dough pieces in rye flour. Place the dough pieces onto a greased baking tray.
5. Allow the dough to final proof for 40 - 50 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
6. Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
7. The oven should have a temperature of 230°C when you put the baguettes in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
8. After approx. 5 minutes of baking, decreasing the temperature to 180°C and bake the baguettes for 35 - 40 minutes.