Serves:  6 baguettes

Recommended Blodgett Equipment:

XR8-G Rotating Rack Oven and XBP-16 Proofer

Preheat Proofer to 80 degrees and set humidity to 85%.

Mix all ingredients together and rest for 1 hour covered. Once bread has doubled pounce down.

Scale dough to 14 oz. per baguette. Roll dough out into sticks keeping seems to the bottom. Place sticks onto a sheet pan lined with parchment paper. Place in proofer, once the sticks double in size they are ready to bake.

With a sharp knife make several slices at sharp angles into the stick being sure not to go to deep a, 1/16 at the most. Place sheet pans with bread sticks in oven and bake at 425 to 450 degrees for 25 to 30 minutes. At the beginning of the cook cycle give dough 2 minutes of steam on demand. This will give the bread a nice golden color and a thick crust. Cook to desired color, the french like a deep golden brown.