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Baguettes

Preparation

For optimum water absorption it is recommended that
1st stage mixing (slow speed) is at least 8 minutes.

Mix the ingredients to a well developed dough.
Dough temperature 25°C.
Scaling Weight 250 grams.
Round up.
Intermediate proof 15 minutes.
Mould into baguette shape decorate with Seedmix and put on trays.
Final proof 50 minutes.
Cut before baking.
Bake with steam.

Baking temperature 230°C.
Baking time 20 minutes.

Yield 64 pieces

Recipe

5.000 g 50 % Panomix K / Dark Grain } 100%
5.000 g 50 % flour }
500 g 5 % fresh yeast
5.400 g 54 % water
100 g 1 % Gamma 1000

Decoration

640 g   Seedmix (10 g per stuk)

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