Baguette Authentic


Working method

  • Mix all ingredients into a smooth and well developed dough Approx. 4 minutes in the 1st gear and 6 minutes in the 2nd gear
  • Dough temperature: approx. 24°C
  • Bulk proof: Approx. 12 hours in a container at 2-4ºC
  • Scale: Dough pieces approx. 350 grams
  • Mould carefully as short pointed loaf
  • Dough proof: Approx. 15 minutes.
  • Mould as a baguette
  • Final proof: Approx. 40-60 minutes between doilies
  • Approx. 10 minutes before baking place the dough pieces on a with rice flour prepared inserter or baking sheets
  • Just before baking incise as desired
  • Baking: Approx. 32 minutes at 240ºC with a little steam
This recipe has a high salt content. Please note that this is allowed according to your laws