Recipe: Baguette Alcina Direct

28 Mar 2019

Recipes
Sapore
S500
Bakery

Ingredients

Dough ingredients

  • 1000 g - 100% of Flour tradition
  • 600 g - 60% 0f Water
  • 20 g - 2% of Salt
  • 10 g - 1% of Yeast
  • 200 g - 20% of Sapore Alcina
  • 10 g - 1% of S500CL*

Total dough: 1840 g (5 pieces)

*Puratos product

Working Method

Dough

  • Mixing Spiral: 16 min 1st speed + 4 min 2nd speed.
  • Dough Temperature: 24°C.
  • Bulk fermentation: 2 hours in ambient temperature.
  • Scale: 350 g.
  • Intermediate proof: 30 min ambient temperature.
  • Make Up: 8-8 with shaping machine.
  • Final Fermentation: 60 min 26°C, 80% humidity.
  • Decoration before baking: cut 5 or 7 times.
  • Oven temperature: 260/240°C down 240/220°C with steam.
  • Baking time: 23 min.