Baguettes
Ingredients
- 10000 g - 100% Flour
- 300 g - 3% Fresh Yeast
- 300 g - 3% QS Croustillant (Crispy)
- 5800 g - 58% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27ºC
- Scale: Dough pieces approx. 300 grams
- Dough proof: Approx. 15 minutes
- Mould as a baguette
- Final proof: Approx. 60 minutes
- Incise just before baking
- Baking: Approx. 25 minutes at 230ºC with steam
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