Crusty Rolls and Baguette
1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Scale at desired weight.
5. Prove for approximately 45 to 60 minutes.
6. Bake at 215℃ (420℉) for 30-40 minutes.
For an authentic baguette, French flour is recommended.
Unit 6/7 Dunshaughlin Business Park Dublin Road Dunshaughlin Co Meath