EASY CRUSTY CONTROLLER - Baguette

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Puratos ingredients

All ingredients

Bakers flour 32.000kg 100%
Water 19.200kg 60%
or
French flour 32.000kg 100%
Water 18.250kg 57%
Easy crusty controller 2 sachets 4%
Yeast 0.600kg 1.9%

Recipe

Dough Temperature 25-27°C/77-80°F.

Mixing
Spiral 2 minute slow and 8 minutes fast. 
Conventional 20-25 minutes. 
High speed 2.5 - 3 minutes.

Processing
Either direct or allow 20 minutes bulk up.
Scale at 305g/12oz, hand up.
Rest - either 10 minutes for direct method or 30 minute.
Mould and place on baguette trays or setters.
Prove very gently 30-32°C/86-90°F, 80-85% humidity for approximately 60-90 minutes.
Cut prior to baking - 4 parallel cuts, depending on length of baguette.

Baking guide
Bake with initial steam.
Oven temperature approximately 210-230°C/420-450°F.
Baking time 25-30 minutes. 
Open damper after 15 minutes.

N.B.: For retarded baguettes reduce baking time by approx 10°C/50°F.
Recipe may also be used for French Petits Pains.