ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, DRIED DURUM WHEAT SOURDOUGH, YEAST, CONTAINS LESS THAN 2% OF THE FOLLOWING: SALT, DATEM, AMMONIUM SULFATE, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, ENZYMES, POTASSIUM IODATE.
Step One: Remove from freezer and place 6 strips on a baguette screen. -Place on rack and place in the cooler for cycle - overnight (cover rack). Step Two: Remove from cooler (add topping right away) and let stand for 1 hour at room temperature. -Place in proof box for about 20-25 minutes. Step Three: Place in pre-heated oven at 410°F , with 20 seconds steam / Set timer for 10 minutes. Step Four: After 10 minutes, open door and damper to let steam out. Set timer for about 10-12 minutes more -Bake until golden brown.
