S500 CONTROLLER - Baguette
All ingredients
| French flour | 32.000kg | 100% |
| Water | 17.900kg | 56% |
| Yeast | 0.600kg | 1.9% |
| Salt | 0.600kg | 1.9% |
| S500 Controller | 0.640kg | 2% |
Recipe
Mixing
1. Dough temperature: 27°C/80°F
2. Mixing; first stage; Spiral 2 minutes slow plus 6-8 minutes fast.
3. High speed 2.5 - 3 minutes. Conventional 20-25 minutes.
Processing
1. Either direct, or allow 20 minutes. Bulk
2. Scale at 350g / 12oz, Hand up
3. Rest - either 10 minutes for direct method or 30 minutes
4. Mould and place on baguette trays or setters.
5. Prove - very gently 30-32°C / 86-90°F, 80-85% humidity for approximately 60-90 minutes.
6. Cut prior to baking - 4 parallel cuts, depending on the length of baguette.
Baking guide
1. Bake with slight initial steam.
2. Oven temperature approx. 210-230°C / 410-450°F.
3. Baking time: approx. 25-30 minutes.
4. Open damper after 15 minutes.
N.B. For retarded baguettes reduce baking temperature by approx 10°C/50°F. Recipe may also be used for french petit pains.