Ingredients

Group Baguette
Ingredient
KG
Weight (%)
Strong Bakers Flour
1.000
100
Cold water
0.700
70
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1.2
BAKELS ARTISAN 7% CONCENTRATE
0.070
7
Salt
0.020
2
Total Weight: 1.800

Method

How to do it:

Baguette:
1. Place all ingredients into a spiral mixer (calculate dough temperature).
2. Mixing times are 7 minutes (slow) and 9-10 minutes fast (dough temperature is 26°C), until dough is fully developed (Membrane Test).
3. Rest in oiled container for 60 minutes (cover container with lid or plastic).
4. Divide into 350g, mold gently and place 3 baguettes on flat trays.
5. Dry prove (cover rack with plastic) 45 minutes until dough is fully proved (Indentation Test).
6. Using a sieve dust with rye flour and cut 4 times.
7. Pre-heat oven (240° top and 220° bottom), once bread is placed into oven, reduce temperature to (240° top and 220° bottom) and bake for 35 minutes (steam a lot). Open vent after 20 minutes.

Ingredients

Group Baguette
Ingredient
KG
Weight (%)
Strong Bakers Flour
1.000
100
Cold water
0.700
70
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1.2
BAKELS ARTISAN 7% CONCENTRATE
0.070
7
Salt
0.020
2
Total Weight: 1.800

Method

How to do it:

Baguette:
1. Place all ingredients into a spiral mixer (calculate dough temperature).
2. Mixing times are 7 minutes (slow) and 9-10 minutes fast (dough temperature is 26°C), until dough is fully developed (Membrane Test).
3. Rest in oiled container for 60 minutes (cover container with lid or plastic).
4. Divide into 350g, mold gently and place 3 baguettes on flat trays.
5. Dry prove (cover rack with plastic) 45 minutes until dough is fully proved (Indentation Test).
6. Using a sieve dust with rye flour and cut 4 times.
7. Pre-heat oven (240° top and 220° bottom), once bread is placed into oven, reduce temperature to (240° top and 220° bottom) and bake for 35 minutes (steam a lot). Open vent after 20 minutes.

Display Conditions

Display Conditions

Room Temperature

Finished Product

Finished Product

Crusty Rolls