Baguette 280g




Bacon & Cheese Epi 150g




Batard (Sesame) 350g



Dough with black olives



Quick Baking Summary
<MIXING | ミキシング>
Mix – 15~20min rest – Fold – 15~20min rest – Fold
<1st PROOF | 発酵>
4~6C for approx. 10~24 hours OR
1 hour @ 28C / 82F
<SHAPING | 分割・成形>
Baguette 280g
Batard 350g
Long Baguette 350g
<BENCHTIME | ベンチタイム>
15~20 minutes
<FINAL PROOF | 最終発酵>
20-25C/40~60min
<BAKE | 焼成>
20 minutes@230C-220C
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