Baguette-O-tentic - By June Chan

Baguette-O-tentic
Ingredients
200 g Bread flour
5gSalt
50g Cake flour
175ml Water
10g O-tentic Durum
20g Fine semolina

20-40g of easy range products (any dry fruits or grain)
Method:
1. Mix all ingredients for 4minutes on Low Speed and 6minutes on High Speed
2. Bulk Fermentation for 20m covering with plastic
3. Divide (Big) Baguette 300g 60cm & Mini Baguette 150g
4. Final Fermentation for 90 minutes.
5.Preheat at 240*C and baked at 210*C on Top & Bottom Heat
6. Baking for 24minutes

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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