26 Feb 2025
Ingredients
Working Method
- Mixing spiral: 3 min in first speed and 6 min in second speed.
- Dough temperature: 24°C
- Bulk fermentation: 15 min at 25°C.
- Scaling: Divide the dough into 350 g pieces.
- Intermediate proofing: Let the pieces proof for 15 min.
- Make Up: Shape into baguettes.
- Final fermentation: 100 min at 26°C and 80% humidity.
- Decoration before baking: Dust with flour and score.
- First baking: Deck oven. 16 min at 240°C with 200 ml of steam.
- Second baking: Econo oven. 6 min at 220°C with 120 ml of steam.
