Small baguette

Put the high-gluten flour, low-gluten flour, water, and yeast into the stand mixer to knead the dough.

Knead the dough until it forms a glove-like membrane, then add salt and continue mixing for about three minutes.

Take out the dough and shape it properly, then place it on a fermentation cloth for the primary fermentation.

After the basic fermentation, divide the dough. 170 grams per dough piece; I didn't use my other extra dough, only using 2 dough pieces for making.

After dividing into portions, place on a fermentation cloth and let rest for 20 minutes.

After shaping, place it on a fermentation cloth for fermentation. The time is 1 hour. Thirty minutes in advance, place a stone slab in the convection oven for preheating. Preheat temperature is 220 degrees.

After fermentation, take it out and place it on an oiled cloth, then make cuts before putting it in the oven. Each cut is made smoothly, and the next cut starts one third of the way from the previous cut.

Put it in a Gobike T38 wind oven and bake at 220 degrees for about 20 minutes (depending on the coloring effect).