0.4

King Arthur Organic Artisan flour*

8

Instructions:

1. Mix all ingredients on 1st speed for two to three minutes. Switch to second speed and continue mixing for another two to three minutes. Desired dough temperature is 76° to 78°F.
2. Bulk ferment for two hours with a fold after one hour.
3. Scale 14-oz. pieces for baguettes. (7# press for 3-oz. French rolls)
4. Pre-shape and rest for 20 to 30 minutes, covered.
5. Shape into baguettes and final proof at 75°F for about one hour. Be careful not to overproof.
6. Bake at 435°F (225°C) for about 23 to 25 minutes. Pre-steam oven, and give an additional steam of two to three seconds.