1400 g Italian 00 flour
770 g water
24 g brewer's yeast
32 g granulated sugar
32 g fine-grain iodised salt
50 g extra-virgin olive oil
Total weight 2308 g
Place the shaped balls on the baking trays and racks, having first greased these with a drizzle of oil (2 baguettes on the baking tray and 2 on the rack).
At the end of the 30 minutes, take the dough out of the oven, shape it into baguettes, and place these back on the baking trays/racks.
Set the oven to "ECO Cooking – Complete menu – Bread on 4 trays" and follow the instructions on the display.
1 If the planetary mixer does not have much capacity, divide the batches into two.
2 Before starting the rising process, wet the dough with a thin layer of water using a sprayer or by passing your slightly dampened hand over the whole ball.
3 Place the baguettes diagonally in the centre of the baking tray and rack about 9-12 cm apart.
4 Use a very sharp blade for the incisions.
5 Place the two racks in the centre of the shelves, the baking tray on the lower shelf and the flat baking tray on the upper shelf; always follow the instructions in the booklet.
6 Once cooked, place the baguettes on a rack to cool, removing the baking paper.