1. Place all ingredients in Group 2 in a mixing bowl. Mix for 2 minutes.
2. Then add in Group 2.
3. Develop dough as usual.
4. Ferment dough for 30 minutes.
5. Divide into 150 g each, rounded and rest for 15 minutes.
6. Mould oblong and place onto a baguette tray.
7. Give 3/4 proof ( approximate 70 minutes).
8. Bake at 250°C then reduce to 210°C for 12 minutes.
Notes: Best served warm, filled with mayonnaise, fresh lettuce, chopped cooked ham, sliced tomatoes and green bell pepper.