PLACE all the ingredients in the mixing bowl.
USE a spiral mixer for mixing.
MIX on the slow speed for 4 minutes and on the fast speed for 4 to 5 minutes.
DOUGH temperature should be between 24°C to 26°C.
BULK fermentation the dough for 30 minutes.
SCALE the dough weight to 300gm & stretch it into a slightly longer shape.
INTERMEDIATE proof for 30 minutes, shape it in a proper baguette and again ferment it for 35 to40 minutes at 32°C and 85% humidity.
BAKE at 240°C under a falling temperature of 210°C for 25 to 30 minutes. Bake it with lots of steam.