Group : Group 1
Ingredient
KG
%
Flour
10.000
100.00
0.400
4.00
Salt
0.200
2.00
Cold water
6.200
62.00
Total Weight: 16.800
- Add all ingredients into a spiral mixer.
- Mix for 6 minutes on slow speed and 2 minutes on fast speed, until fully developed.
- Bulk for 45 minutes.
- Scale: large cob 980g, small cob or bloomer 470g, baguette 320g.
- Prove for 45 minutes at 28°C, 75% humidity.
- Bake at 230°C, with steam: large cob 30 minutes, small cob or bloomer 24 minutes, baguette 18 minutes.
Yield: 17 large cob, 35 small cobs or bloomers, 52 baguettes
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