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NOTE: The ratio of water in all bread recipes may vary considerable due to the type or brand of flour used

Combine all ingredients into the mixer and knead. Clear the dough for consistency and to see if it has been kneaded sufficiently. Knead more if required.
Allow dough to rest in a bowl covered with cloth, double in size
Knock back and portion to 2 x 100g weights

Roll into lengthened rolls, place onto baguette trays, NOTCH THE BAGUETTES and prove
Notch the baguettes before baking, 220° until cooked