SAPORE OTHELLO - Old fashion french baguette
All ingredients
| Flour | 10.000kg | 100% |
| Water | 6.7-7ltr | 65-70% |
| Salt | 0.200kg | 2% |
| Yeast (fresh) | 0.100kg | 1% |
| Othello | 0.300kg | 3% |
| S500 Suractiv Red | 0.200kg | 2% |
Recipe
Method
- Mixing: 6 minutes + 6 minutes.
- Dough Temperature: 72 degrees F.
- Bulk Fermentation : 60 minutes.
- Make Up : Divide the dough into 12 oz. pieces. Mold lightly and roll out.
- Intermediate fermentation : 20 minutes. Make up and roll the ends into points.
- Final Fermentation : 77 degrees F, 85% R.H., 45 minutes.
- Baking : Bake with initial of steam. Open dampers for 5 minutes prior to end of baking.
- Oven temperature : 445 degrees F
- Baking Time : 25 minutes