For every 500 g of IMSA flour premix for baguette bread add:
7,5 g dry yeast
7.5 to 10 g common salt
15 g butter (optional)
A cup of water (250 g)
Preparation mode.
Combine the IMSA flour mixture with the dry yeast and salt in a container. Add lukewarm water not exceeding 40 degrees and stir until it begins to detach from the container.
Lightly flour the work surface to knead for 20-15 minutes, until an elastic and flexible dough is left. Subsequently, transfer the dough to a lightly oiled container and cover it. Let it ferment in a warm place for 30 – 40 minutes, until the dough doubles its volume at least.
Return to the floured table and press the dough with your knuckles to remove any excess air from inside. Cover with a clean cloth and let rest for 10 more minutes.
Roll out the dough with a rolling pin to a rectangular size. Roll them up in a spiral, thus forming the bar. With a sharp knife, make 3 or 4 diagonal cuts half a centimeter deep.Bake preheated at 190 degrees for 45 minutes and they will be ready.