Baguette

Ingredients

Unit
Easy Baguette 1.900kg
French flour 32.000kg
Water 18.900kg
Yeast 0.600kg
total 0

Method

  • Spiral 2 mins slow and 6-8 mins fast 
  • High speed 2.5-3 mins 
    Bulk fermentation 0-10 mins as desired. 
  • Scale at 350g
  • Mould, place onto trays, setters or into boxes. 
  • Final proof 32-35°C 80-85% RH for approx. 90 mins. 
  • Alternatively, retard overnight. 
  • Cut at 3/4 proof 
  • Oven temperature 200-230°C
  • Bake with a little initial steam.
  • Baking time 25-30 mins depending on size, drawing damper half way through baking.