Small baguette

Overview

Today I want to share a small baguette with entry-level difficulty, suitable for experienced bakers.

Put the flour, water and yeast into the mixing machine and knead the dough.
Knead the dough until it comes out of the dough, add salt, and mix for another three minutes.
Take out the dough, arrange it, and place it on a fermentation cloth for basic fermentation.
Divide the dough after basic fermentation. 170 grams of each dough; I did not use the other excess dough and only used 2 doughs for making.
After dividing into groups, place on fermentation cloth to rest for 20 minutes.
After shaping, place on fermentation cloth for fermentation. Place the stone slabs in the stove thirty minutes in advance of the time 1 hour to preheat. Preheating temperature is 220 degrees.
After fermentation, take it out and place it on an oilcloth, and cut the edges before entering the oven. Each cut is made smoothly, with the next cut starting a third of the way from the previous cut.
Put it into the Kobic T38 air oven and bake it at 220 degrees for about 20 minutes (depending on the coloring effect)