High Street Baker Baguette l'ancienne

Ingredients

Unit
Bread flour 1.000 kg
Water 0.680 kg
Salt 0.020 kg
O-tentic Durum 0.040 kg
total 1.740

Method

  • Mix for 4 mins slow 8 mins fast on spiral mixer.
  • Dough temperature 26 – 28°C.
  • Bulk 20 mins. Scale 400g, rest 20 mins.
  • Process through stick moulder.
  • Prove at 30 – 35°C, 80 – 85% humidity. Prove time 50 – 60 mins.
  • Bake at 210 – 220°C with steam for 20 – 30 mins, depending on size of product.
  • Open dampers half way through baking.