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

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.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery