Baguettes
Ingredients

Flour | 100% | 10000 g |
Salt | 1,7% | 170 g |
Fresh Yeast | 3% | 300 g |
QS Croustillant (Crispy) » | 3% | 300 g |
Water approx. | 58% | 5800 g |
Working method | |
Kneading | Mix all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 27ºC |
Scale | Dough pieces approx. 300 grams |
Dough proof | Approx. 15 minutes |
Moulding | Mould as a baguette |
Final proof | Approx. 60 minutes |
Decorating | Incise just before baking |
Baking | Approx. 25 minutes at 230ºC with steam |