Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fermdor Rustic
0.030
Fresh yeast
0.030
Lecitem 1000
0.020
Salt
0.020
Water
0.730
Total Weight: 1.830

Method

1. Mix for approximately 7 minutes slow and 9 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 60 minutes at a controlled temperature of 25-28°C, covered with plastic.
4. Scale at 500g and mould into baguette shape, flatten one end and join ends together.
5. Prove: 45-60 minutes at a controlled temperature of 25-28°C, covered with plastic.
6. Dust the dough surface with rye flour and cut 4 times around the loaf.
7. Bake: 230°C, falling to 200°C for 40-45 minutes, with steam.
8. Pull out damper after 25 minutes.

Yield

3 loaves

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fermdor Rustic
0.030
Fresh yeast
0.030
Lecitem 1000
0.020
Salt
0.020
Water
0.730
Total Weight: 1.830

Method

1. Mix for approximately 7 minutes slow and 9 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 60 minutes at a controlled temperature of 25-28°C, covered with plastic.
4. Scale at 500g and mould into baguette shape, flatten one end and join ends together.
5. Prove: 45-60 minutes at a controlled temperature of 25-28°C, covered with plastic.
6. Dust the dough surface with rye flour and cut 4 times around the loaf.
7. Bake: 230°C, falling to 200°C for 40-45 minutes, with steam.
8. Pull out damper after 25 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

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