Baguettes

Ingredients:
1kg Macphie Bread Concentrate
32kg Bread Flour
1kg Yeast
18kg Water

Method:
Blend all ingredients in a machine bowl and mix for 10-15 minutes on middle speed. (Use water tempered to give a final dough temperature of 27°C (80°F)
On a lightly floured surface, roll into a rectangle. Cut dough into 300g or 500g pieces. Roll up each half of dough tightly, pounding out any air bubbles as you go. Roll gently back and forth to taper end
Make deep diagonal slashes across loaves every 2 inches
Prove at 40°C (104°F) R.H. 85% for approximately 30-40 minutes
Part bake at 225°C (440°F) for approximately 15 minutes, giving a short burst of steam at start of baking
When serving filled baguettes, fill and wrap in bake stable film and return to oven to reheat for 5-10 minutes at 225°C (440°F). Serve hot