Mix all Ingredients for 2 minutes slow and 8 minutes fast. Keep the dough temperature at max. 26°C
Scale the dough into 170 - 175 g pieces, shape the dough pieces into mini baguettes using starch and place onto a greased baking tray
Score the dough, we recommend one long score along the middle
Allow to final proof for 35 - 45 minutes, we recommend covering the baking tray with a 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
The oven should have a temperature of 200°C when you put the baguettes in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to receive a steaming effect for a nice crust
After approximately 5 minutes of baking, decrease the temperature to 160°C and bake the baguettes for 28 - 33 minutes
