Cooking Instructions
- 1
Mix Flour > salt > yeast and splash of olive oil
- 2
Add 370ml ice water while mixing (water = airy text) (Wet, sticky dough)
- 3
Cover in oiled covered tub. Rest for 1 - 2 hours
- 4
Flatten and push out air, cut into four parts, stretch and roll sticky dough into baguette shape and twist and slightly punch ends, rest one hour
- 5
Cut 4 cuts into tops, bake highest 464 F setting 20-30 min with tub of steaming water on bottom
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