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 flour inside the bowl of the planetary mixer and set it at minimum speed using the hook.
Gradually pour in the yeast, which has already been dissolved in the water, and the sugar.
When the water and flour begin to mix together, slowly add the salt and the oil.
Make sure that the dough is between 24 and 26 degrees.
Form a ball and cover it well with film; let the dough rest for 30 minutes.
After 30 minutes, divide the dough into 8 balls of 286/288 g each.
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).
Place the baking trays/racks into the oven and set the proofing function for 30 minutes.
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.
Make 3 diagonal incisions for the baguette effect and put back to proof in the oven for 35 minutes.
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.