GRIZZLY - Baguette

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Puratos ingredients

All ingredients

French flour 32.000kg 100%
Water 17.900kg 56%
Yeast 0.600kg 1.9%
Salt 0.600kg 1.9%
Grizzly 0.480kg 1.5%

Recipe

Dough temperature: 26/28°C 79/82°F

Mixing
Spiral mixer: 2 minutes slow, 6/8 minutes fast.
High speed mixer: 2-3 minutes.
Planetary mixer 2 min's speed 1, 25 min's speed 2.

Processing
For authentic results bulk in floured board. Scale at 350g 12oz mould into oblong, rest in a floured board for a further 30 minutes. Mould and place on trays or setters. Prove at ambient in racks with covers for approximatley 2hrs, leave uncovered for 5 minutes prior to cutting.

Baking guide
1. Rack oven temp 240°C / 460°F with slight initial steam (too much steam will cause the cuts to bind), give fan delay of 5 minutes reduce baking temperature to 225°C/430°F bake for 15/20 minutes depending desired crust colour. Deck oven times and temps as above.