Mediterranean Artisan Baguette
1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 6 minutes.
3. Mix on fast speed for 5 minutes.
4. Place in an oiled container for bulk fermentation for 60 minutes.
5. Tip out onto a workbench (do not knock back), divide into required weight (suggested 400g) and shape.
6. Dry prove for 40 minutes.
7. Bake at 240℃ (465℉) for 24 minutes.
Unit 6/7 Dunshaughlin Business Park Dublin Road Dunshaughlin Co Meath