Baguette Authentic
Ingredients
- 10000 g - 100% T65)
- 100 g - 1% Proson Krokant Malt (crusty malt)
- 7000 g - 70% Water approx.
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
