Baguette

Ingredients
Bread Flour 592 gm
Wholemeal Flour 18gm
Water 427gm
Salt 9gm
Yeast 9gm
Bread Shortening 3gm
Castor Sugar 3gm

Method
1) All in method. Mix till thin membrane
2) Mould into oblong shape
3) Final proof 30-45 mins
4) Steam bake at 220C for 20 mins