Recipe: Baguette Chef

26 Apr 2019

Recipes
S500
Bakery

Ingredients

Dough

  • 1000 g (100%) of Flour
  • 680 g (68%) of Water
  • 18 g (1,8%) of Salt
  • 15 g (1,5%) of S500* (Bread improver)

  • Total dough - 1760 g

 

*Puratos product

Working Method

Mixing

  • Mixing spiral: 4 min. slow and 6 min. fast.
  • Dough temperature: 24°C
  • Bulk fermentation: 2 x 20 min. at ambient temperature.
  • Scale: 320 g. Make up half long, not to tight.
  • Intermediate proof: 15 min. at ambient temperature. 

Make up

  • Make up: Long, 50 cm. Stretch the tips of the baguette.
  • Final fermentation: 40 min. at 28°C and 85% R.H.

Decoration before baking

  • Dust with flour.
  • Increse 5 times.

Baking

  • Oven temperature: 230°C in deck oven.
  • Baking time: 25 min. with steam.