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Baguette Tradition (France)

Ingredients

  • 10000 g - 100% Flour
  • 150 g - 1.5% Salt
  • 100 g - 1% Fresh Yeast
  • 6800 g - 68% Water approx.

Working method

  • Mix the flour and water for 3 minutes in first gear
  • Bowl proof: approx. 30 minutes
  • Add the remaining ingredients Mix all into a smooth and well developed dough
  • Dough rest: Approx. 45 minutes
  • Scale: Dough pieces approx. 300 grams and mould into a baguette. Place the dough pieces on a with rice flour prepared inserter or baking sheets
  • Final proof: Approx. 40 minutes
  • Baking: approx. 30 minutes at 230ºC