Next Increase: Enable it increase again for another hour right up until it’s doubled in dimensions. Dump the dough on to a flippantly floured floor and pound the air out. Adding diastatic malt—an enzyme that can help convert starches into sugar—to your dough guarantees browning, even after a extensive fermentation. https://alexisabbcz.bloguetechno.com/everything-about-baguette-64270330