26 Feb 2025
Enjoy a delicious and more sustainable baguette with a great texture! Discover the innovative recipe crafted with sourdough made from regenerative whole wheat—a farming approach that aims to restore the ecosystem and the soils, and ensure food supply for the future generations. Our Double Bake Color technology reduces bake-off time from 10 minutes to just 4 minutes, cutting energy consumption by 456,000 kWh annually—equivalent to the yearly energy use of over 100 households. Additionally, Cubease, our innovative improver in sugar cube form, minimizes storage space, transportation, and packaging needs, reducing CO2 emissions by 87% compared to standard powder bakery improvers.
Ingredients
Working Method
- Mixing spiral: 5 min in slow speed and 5 min in fast speed.
- Dough temperature: 24°C
- Bulk fermentation: 90 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: 95 min at 26°C and 85% humidity.
- Decoration before baking: Dust with semolina 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.
*This calculation was made on GF Impact, using the Product Environmental Footprint methodology (study conducted in 2024, secondary and primary data (flour)). Based on general assumptions and may vary. Actual emissions can differ due to changes, such as sourcing, manufacturing process, or transportation methods.
