Sourdough French baguette

FRENCH STYLE T55 FLOUR - 1000 gm
AROMA-TIC - 40 gm
ENZY X-2D - 5 gm
SALT - 20 gm
COLD WATER - 700 gm

Use a spiral mixer for mixing. Mix on slow speed for 4 min and on fast speed for 6 min. Dough temperature should be below 24°C. Bulk fermentation for 30 min. Scale the dough weight to 300-350 gms & proof it for 15 mins. Stretch it into a slightly elongated shape. Again proof it for 15-20 minutes. Shape it into a proper baguette and again ferment it for 35 to 40 minutes at 32°C and 85% humidity. Proof it for 15 mins at room temperature. Give light dusting of flour and give proper scoring. Bake at 240°C under a falling temperature of 210°C for 25 to 30 minutes. with high steam.