Ingredients

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

Method

1. Mix for approximately 8 minutes slow and 5 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 and fold after 30 minutes.
4. Scale at 320g and mould into a baguette shape.
5. Prove: 30-40 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Dry out the baguette surface for approximately 10 minutes in the fridge, then cut three or more times at a 45° angle.
7. Bake: 210-230°C for 25-30 minutes, with steam.
8. Pull out damper after 15 minutes.

Yield

5 baguettes

Ingredients

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

Method

1. Mix for approximately 8 minutes slow and 5 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 and fold after 30 minutes.
4. Scale at 320g and mould into a baguette shape.
5. Prove: 30-40 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
6. Dry out the baguette surface for approximately 10 minutes in the fridge, then cut three or more times at a 45° angle.
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