Baguettes (Proofing Interruption)


Working method

  • Mix all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 27ºC.
  • Scale: Dough pieces approx. 300 gram, pointed model
  • Dough proof: Approx. 15 minutes
  • Freeze it as soon as possible after moulding
  • With the dough recovery: Place the dough a day before baking in the brake prover and use the programme indicated on the cabinet. With the zero degrees fridge: Place the dough the day before baking in the zero degrees fridge. Warm the dough gradually. Be cautious with dehydration
  • Baking: approx. 25 minutes at 235ºC with steam
  • Mould as a baguette. Place the dough pieces on baking sheets
Max. shelf life of the dough is approx. 8 weeks.