Knead all the ingredients in a mixer for 3 minutes on slow speed and 8 minutes on fast speed until you have a smooth dough. Desired dough temperature 25-26C. Let the dough rest for 15 minutes. Cut into pieces
360 g and let rest for another 15 minutes. Shape into a baguette and place either on a corrugated sheet or on a crate. Put in the stove for 70 minutes at 33oC with a relative humidity of 65%. Cut sideways and bake on 210-220οC for 30-40 minutes depending on the type of oven. Open tamper in the last 10 minutes.
