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Group : Group 1
Ingredient
KG
%
Flour
10.000
100.00
0.400
4.00
Salt
0.200
2.00
Cold water
7.500
75.00
Total Weight: 18.100
  1. Add all ingredients into a spiral mixer.
  2. Mix for 5 minutes on slow speed and 8 minutes on fast speed, until fully developed.
  3. Bulk for 45 minutes.
  4. Scale at 320g.
  5. Prove for 60 minutes at 28°C, 75% humidity.
  6. Bake at 240°C, with steam for 24 minutes.
  7. Open damper for the final 8 minutes.

Yield: 56 Baguettes

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

BBQ

Finished Product

Finished Product

Baguette, Crusty Bread, Occasion Bread