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
- Add all ingredients into a spiral mixer.
- Mix for 5 minutes on slow speed and 8 minutes on fast speed, until fully developed.
- Bulk for 45 minutes.
- Scale at 320g.
- Prove for 60 minutes at 28°C, 75% humidity.
- Bake at 240°C, with steam for 24 minutes.
- Open damper for the final 8 minutes.
Yield: 56 Baguettes
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