Group 1
Ingredient
KG
%
Bread flour
16.000
100.00
Yeast
0.500
3.10
Salt
0.240
1.50
French Improver
0.040
0.25
Water
8.500
53.10
Total Weight: 25.280
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.
For an authentic baguette, French flour is recommended.
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Clean label, soya free concentrated powdered improver, for all crusty bread lines.
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