Ingredients
Group 1
Ingredient
KG
Bread flour
4.000
Country Oven Multiseed Bread Concentrate
4.000
Yeast
0.200
Water
4.000
Total Weight: 12.200
Method
1. Add all ingredients into a spiral mixing bowl and mix for 2 minutes on slow speed and 5 minutes on fast speed.
2. Dough temperature should be 23-26℃.
3. Bulk ferment for 60 minutes in a covered container.
4. Scale at 420g and mould into baguette shape.
5. Dry prove for 30 minutes, covered with plastic.
6. Bake at 225℃ for 25 minutes.
Yield
29 baguettes
Product Used
Ingredients
Group 1
Ingredient
KG
Bread flour
4.000
Country Oven Multiseed Bread Concentrate
4.000
Yeast
0.200
Water
4.000
Total Weight: 12.200
Method
1. Add all ingredients into a spiral mixing bowl and mix for 2 minutes on slow speed and 5 minutes on fast speed.
2. Dough temperature should be 23-26℃.
3. Bulk ferment for 60 minutes in a covered container.
4. Scale at 420g and mould into baguette shape.
5. Dry prove for 30 minutes, covered with plastic.
6. Bake at 225℃ for 25 minutes.
Ingredients
Group 1
Ingredient
KG
Bread flour
4.000
Country Oven Multiseed Bread Concentrate
4.000
Yeast
0.200
Water
4.000
Total Weight: 12.200
Method
1. Add all ingredients into a spiral mixing bowl and mix for 2 minutes on slow speed and 5 minutes on fast speed.
2. Dough temperature should be 23-26℃.
3. Bulk ferment for 60 minutes in a covered container.
4. Scale at 420g and mould into baguette shape.
5. Dry prove for 30 minutes, covered with plastic.
6. Bake at 225℃ for 25 minutes.
Yield
29 baguettes
Product Used
Ingredients
Group 1
Ingredient
KG
Bread flour
4.000
Country Oven Multiseed Bread Concentrate
4.000
Yeast
0.200
Water
4.000
Total Weight: 12.200
Method
1. Add all ingredients into a spiral mixing bowl and mix for 2 minutes on slow speed and 5 minutes on fast speed.
2. Dough temperature should be 23-26℃.
3. Bulk ferment for 60 minutes in a covered container.
4. Scale at 420g and mould into baguette shape.
5. Dry prove for 30 minutes, covered with plastic.
6. Bake at 225℃ for 25 minutes.
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