Turmeric Baguette Recipe

Knead all the ingredients for 5 minutes at low speed and 5 minutes at high speed, or until a uniform dough is obtained.

Let the dough rest at room temperature for 20 minutes.

Divide the dough, shape it, and let it proof in a proofing chamber at 30°C (86°F) and 75% relative humidity for 45-60 minutes.

Bake in a static oven at 200°C (392°F) for 20-22 minutes (100g portions), with initial steam.