Traditional baguettes, 12/27/2020 bake prep.
The dough has been mixed using my Traditional baguette, bosch specific method. We are now in bulk ferment. I find it very helpful to have my tiny work station ready and organized.
since we know that 1,680 grams of dough equal approximately 1.68 liters, we can calculate a 25% increase to be approximately 2.1 liters. The progress will be checked in 60 min. from the start of bulk.