Baguette

It is the typical French bread now known throughout the world

A good baguette is recognized by certain characteristics: a golden color and a soft, honeycomb-like crumb; when pressed it should slowly return to its original shape

The baguette should reach consumers fresh, which means it should be no more than four or five hours old

Make a dough for about 20 minutes, taking care not to heat the dough since the work should take place as cold as possible and in any case between 23 and 25 degrees

The ideal mixer is a plunging-arm mixer

Let the dough rest in bowls for about 25-35 minutes, then proceed to divide it into pieces of about 300 g (for the classic baguette which will then result in 200/250 g in the finished product) in a square shape with the appropriate dividers

At this point the second 'rest' of 10 minutes must take place; then proceed to shaping with the appropriate loaf former, also called a baguette former, and into the proofing chamber for 30 minutes at 32-36 degrees

At the end there is a very important task: scoring, that is the classic series of shallow slashes on the surface

It is baked at a temperature between 200 and 220 degrees depending on the type of oven installed; it bakes for about 20-25 minutes with the recommendation to give, especially at the beginning