Item

Method

1. Dissolve the yeast in the luke warm water.
2. Add this to the rest of the ingredients and mix to tight dough.
3. Mix for 3 minutes on 2nd speed and 6 minutes on 3rd speed.
4. Let the dough rest in bulk for 35 minutes.
5. Scale into desired portion, round them into balls and rest a further 10 minutes.
6. Roll into shape, prove and bake.
7. Bake depending on size first with a starting temperature of 225 degrees for first 5 minutes.
8. Turn the oven down to 200 degrees.
9. French stick weight should be 500grms
10. Prove it more then 70% then give 5 cuts and prove 100% then bake it at 225 degree for 5 min
11. Give the steam 3sec of each time with interval of 30 sec , 3 times
12. Bake it total of 18 min and give 3 sec of steam and remove it from oven
13. Shift the bread into cool racks