Rustic Baguette with Softgrain 5 - Taste Tomorrow 2024

Method

Add the grains 3 mins before the end of mixing cycle. Keep 5% of the water for bassinage.
Mix for 6 mins slow and 8 mins fast.
Temperature of the dough after mixing should be around 25C.
Bulk ferment for 45 minutes.
Divide in 350 gram pieces.
Shape into balls, then into ovals.
Intermediate Proof 20 minutes.
Make up into baguettes.
Brush with sunset glaze and roll the baguettes in Graindesign Confetti. Place the baguettes in baguette couches with the seal down.
Final ferment for 1 hour at 26C and 80% humidity.
Tip the baguettes on oven loader.
Three diagonal scores
This is a slightly part bake product, keep the steam and make sure core temperature is above 96C. To be refreshed before serving.
Bake in deck oven 240C bottom and 240 top.

A rustic bread ,ade with O’Tentic origin and softgrain 5CL. The dough contains 10% of wholemeal flour for enhanced “Rusticity”.