Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Salt
0.025
Fermdor Smoked
0.020
Lecitem 1000
0.020
Fresh yeast
0.015
Water
0.630
Fermdor W Germ Liquid
0.030
Total Weight: 1.740

Method

1. Mix for 8 minutes slow, 5 minutes fast speed.
2. The finished dough temperature should be 24-26°C.
3. Bulk for 60 minutes at room temperature in an oiled container, fold after 30 minutes.
4. Scale and shape as desired.
5. Prove: 30-40 minutes at 28°C, 85% relative humidity
6. Dry out the baguette surface for approximately 10 minutes, then cut.
7. Bake: 210-230°C for 25-30 minutes, with steam.
8. Pull out damper after 15 minutes.

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Salt
0.025
Fermdor Smoked
0.020
Lecitem 1000
0.020
Fresh yeast
0.015
Water
0.630
Fermdor W Germ Liquid
0.030
Total Weight: 1.740

Method

1. Mix for 8 minutes slow, 5 minutes fast speed.
2. The finished dough temperature should be 24-26°C.
3. Bulk for 60 minutes at room temperature in an oiled container, fold after 30 minutes.
4. Scale and shape as desired.
5. Prove: 30-40 minutes at 28°C, 85% relative humidity
6. Dry out the baguette surface for approximately 10 minutes, then cut.
7. Bake: 210-230°C for 25-30 minutes, with steam.
8. Pull out damper after 15 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

BBQ

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