BAGUETTE WITH MAXIMO

KNEADING TIME: Dissolve the yeast and honey in water at room temperature. Gradually add the mix and knead until the dough is smooth. Add the salt only at the end.

SHAPING: Divide the dough into 200 g pieces and place them on baguette trays

LEAVENING: Let the dough rise funtil it has doubled in size, at room temperature, covered with a cloth.

BAKING: In the preheated oven bake at 200°C (392°F) for about 25 minutes with steam.

Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.