PRIMA ACTI-PLUS ROMA -Baguette a l'ancienne.

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Puratos ingredients

All ingredients

Flour 10.000kg 100%
Water 6.7-7lt 65-70%
Salt 0.200kg 2%
Yeast (fresh) 0.100kg 1%
Prima Acti-Plus Roma 0.300kg 3%

Recipe

Mixing: 10 minutes slow + 3 minutes fast.
Dough temperature :25°C.
Bulk fermentation: 60 minutes.
Scale: 350g.
Hand up.
Intermediate proof: 15 minutes.
Make up, rol the ends in point shape.
Final fermentation (85% RH, 25°C): 45-60 minutes.
Cut 3-4 times over the length.
Bake with initial steam at 230 - 240°C.
Baking time: 25-30 minutes.
Open damper 5 minutes prior to end of baking.