Ingredients

Group 1
Ingredient
KG
%
Bread flour
16.000
100
Yeast
0.500
3.1
Salt
0.240
1.5
French Improver
0.040
0.25
Water
8.500
53.1
Total Weight: 25.280

Method

1. Add all ingredients into a spiral mixing bowl and mix for 2 minutes on slow speed and 6 minutes on fast speed, until the dough is fully developed.
2. Dough temperature should be 23-26℃.
3. Scale at desired weight.
4. Prove for 45-60 minutes.
5. Bake at 215℃ for 30-40 minutes.

Additional Information

For an authentic baguette, French flour is recommended.

Product Used

Ingredients

Group 1
Ingredient
KG
%
Bread flour
16.000
100
Yeast
0.500
3.1
Salt
0.240
1.5
French Improver
0.040
0.25
Water
8.500
53.1
Total Weight: 25.280

Method

1. Add all ingredients into a spiral mixing bowl and mix for 2 minutes on slow speed and 6 minutes on fast speed, until the dough is fully developed.
2. Dough temperature should be 23-26℃.
3. Scale at desired weight.
4. Prove for 45-60 minutes.
5. Bake at 215℃ for 30-40 minutes.

Additional Information

For an authentic baguette, French flour is recommended.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Baguette, Crusty Roll