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A baguette is a long, thin loaf of French bread that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust.

A baguette has a diameter of about 5 or 6 cm (2-2⅓ in) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long.

Bread flour ,100%

Water ,60%

Low Sugar Instant Dry Yeast , 0.8%

Bread Improver , 0.5%

Process:

-Put all the dry materials into the mixer and mix, then add water and mix at low speed for 5min and high speed for 15min till mix finished.

-Relax

-Cut: into 350grams/pic.

-Rolling

-Shaping: into 38cm long strip and put on the plate

-Proofing temp:35℃, humidity:75%. Proofing time 90-120min

-Baking: up temp:230℃, bottom temp:200℃ with steam, baking time 25min.

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