The mixing process begins by adding sugar, lime juice, oil, yeast, cold water, bread flour, and salt in the specified order, creating a shaggy dough uniform in texture.
The dough must rise properly in a warm environment, roughly doubling in size in about 1 to 1½ hours, depending on specific temperature conditions.
Once the dough is formed into balls, it undergoes multiple resting and shaping stages that help develop the structure needed for baguettes.
The shaping process involves rolling and manipulating the dough to maintain an airy quality, essential for achieving the desired baguette form.
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