Group 1
Ingredient
KG
%
Wheat flour
10.000
100.00
Salt
0.250
2.50
0.200
2.00
0.200
2.00
Yeast
0.150
1.50
Water
6.300
63.00
0.300
3.00
Total Weight: 17.400
1. Add all ingredients into a spiral mixing bowl.
2. Mix for 8 minutes on slow speed and 5 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26°C.
4. Bulk for 60 minutes at a controlled temperature of 25-28°C, covered with plastic and fold after 30 minutes.
5. Scale at 320g and mould into a baguette shape.
6. Prove for 30-40 minutes at a controlled temperature of 25-28°C, 85% relative humidity.
7. Dry out the baguette surface for approximately 10 minutes in the fridge, then cut three or more times at a 45° angle.
8. Bake at 210-230°C for 25-30 minutes, with steam.
9. Pull out damper after 15 minutes.
Yield: 50 baguettes
Related recipes
Related products
Fermdor® W Germ Liquid
Bread, Roll & Morning Goods, Sourdough Products
Liquid sourdough based on wheat germ, for a moist, open crumb structure and crispy and shiny crust.
View product
Lecitem® 1000
Bread, Roll & Morning Goods, Bread & Roll Improvers
General purpose robust powdered improver, for good stability, shock tolerance and volume in bread and rolls, including wholemeal.
View product
