26 Apr 2019
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.
