Dough:

1000g of T65 flour, 600g of water, 5g of low-sugar dry yeast, 18g of salt, 300g of old French pasta, 100g of water added later

Grain baguette:

2,000g of dough, 160g of water, 220g of mixed grains

Operation:

(1)Stirring: slow speed Stir well, add salt, then stir until 8-9％

(2) Basic fermentation: room temperature 24 degrees, ferment for 90-120 minutes, turning in the middle

(3) Baguette division: 300g/pc Grain France: 200g/pc

(4) Relaxation: 30 minutes

(5) Begin to shape

(6) Final fermentation: Room temperature fermentation 30-60 minutes

(7) Baking: about 25 minutes Oven temperature: 260/230 degrees, beating steam for 2-3 seconds