Mix all Ingredients for 2 minutes slow and 6 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C
Cover the bowl and start the bulk fermentation for 10 - 20 minutes
After bulk fermentation, scale the dough into 200 - 210 g pieces. Cover and start intermediate proof for 20 - 30 minutes
Mould the dough into a long baguette shape and place onto a greased baking tray
Spray the dough tops of the dough pieces with water and sprinkle with Chia Bread Mix or Oats
Allow the dough to final proof for 35 - 45 minutes, we recommend covering the baking tray with plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it’s ready to bake
Score the dough piece to stop them cracking, we recommend 3 diagonal scores along the top
The oven should have a temperature of 190°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
After approximately 5 minutes of baking, decrease the temperature to 150°C and bake the baguettes for 22 - 27 minutes
