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