Group 1
Ingredient
KG
%
Wheat flour
10.000
100.00
0.300
3.00
Yeast
0.300
3.00
0.200
2.00
Salt
0.200
2.00
Water
7.300
73.00
Total Weight: 18.300
1. Add all ingredients into a spiral mixing bowl.
2. Mix for 7 minutes on slow speed and 9 minutes on fast speed, until fully developed.
3. Dough temperature should be between 24-26°C.
4. Bulk for 60 minutes at a controlled temperature of 25-28°C, covered with plastic.
5. Scale at 500g and mould into baguette shape, flatten one end and join ends together.
6. Prove for 45-60 minutes at a controlled temperature of 25-28°C, covered with plastic.
7. Dust the dough surface with rye flour and cut 4 times around the loaf.
8. Bake at 230°C, falling to 200°C for 40-45 minutes, with steam.
9. Pull out damper after 25 minutes.
Yield: 36 loaves
Display Conditions
Category
Finished Product
Crusty Bread, Occasion Bread, Speciality Bread, World Bakery
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