Scored Baguettes - flour

Method

• Put all ingredients in a bowl, knead with hand for about a minute and a half.
• Cover the bowl with plastic wrap and let rest it for 20 minutes.
• Knead 1 again for 30 seconds, let it rise for the first time at room temperature (around 25C) for 2-3 hours.
• When the dough doubles in size with air bubbles on the surface, the rising is done.
• Sprinkle flour on a working surface.
• Place the dough carefully on the working but make sure not to pop the bubbles.
• Divide it into two and cover it with a damp cloth.
• Let it rest for 20 minutes.
• Shaping.
• Stretch out the sides, take the dough from top and bottom, and seal it.
• Redo step 5.
• Make an approximately 30 cm loaf.
• The shape should look like this.
• Put them in a refrigerator for 5-8 hours without covering it with a plastic wrap.
• Take out the dough from the refrigerator and let it rest at room temperature for about 15 minutes.
• Score the top of a dough and start preheating the oven at the same time.
• Preheat the oven to 250C-300 C. Place a baking tray upside down.
• Use a copper plate if you have one for best results.
• When cut starts opening up, coat them with oil.
• Letting the dough rise at room temperature should take about 45 minutes.
• Spray water on the loaves before putting them in the oven.
• Bake them for about 30 minutes.
• If you are using a steam type oven, take out the dough from refrigerator and leave it for 15 minutes.
• Then score the top of the dough.
• After the cut opens more than 1 cm, bake it in the oven.
• If your oven is not a steam type, score the top of the dough right after you take it out of the refrigerator.
• After the cut opens about 2 cm, bake it in the oven.
• With my oven, the score made on the right baguette doesn't fully open so I always score the middle of right one first, then score the left one 5 minutes later.