S5000 - Baguette

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Puratos ingredients

S5000 15KG

All ingredients

French flour	32.000kg	100%
Water	17.900kg	56%
Yeast	0.600kg	1.9%
Salt	0.600kg	1.9%
S5000	0.320kg	1%

Recipe

Process:
Either direct or allow up to 20 minutes bulk.
Scale at 350g/12oz, hand up.
Rest for 10-30 minutes - if retarding products, excess resting of a warmer dough may result in spotting on the baked product.
Mould and place onto prepared trays or setters.
Prove - very gently - 28-32°C / 82-90°F, 80-85% humidity for approx 60-120 minutes / or place in a retarder.
Cut prior to baking - 4 parallel cuts depending on length of baguette.

Baking:
Bake with slight initial steam.
Oven temperature: 200 - 230°C/390-450°F.
Baking time approx 25-30 minutes.
Open damper after 10-15 minutes.

NB: For retarded baguettes reduce baking temperature by approx 10°C / 25°F.

Recipe may also be used for petit pains.