Scale 2300 g of dough, put in a greased container and give a fold.
Intermediate proofing
10 min
Final fermentation
Give a second fold and spread open in the container. Place overnight at 5°C and 75% humidity.
Shaping
Put the dough on a well-floured surface (using semolina flour) and degas slightly. Cut strips and place them with the cut side facing up. Cut them to the desired length (± 150 g). Transfer the pieces onto a well-floured dough cloth (again, using semolina flour). Let them rest at ambient temperature for 15 min.
Decoration before baking
Turn upside down on the oven loader.
Baking
Start baking at high temperature (260°C) with 200 ml steam. Then, fall directly down
to 240°C. Bake 20 min at 240°C. Then, 4 min at 230°C, with the damper open.
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