Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS ARTISAN 7% CONCENTRATE
0.120
12
Cold water
0.700
70
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
Salt
0.015
1.5
Total Weight: 1.855
Group Filling
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% BLUEBERRY
0.350
-
BAKELS LES FRUITS 50% STRAWBERRY
0.350
-
BAKELS KIWI FRUIT FILLING
0.350
-
Total Weight: 1.050
Group Hot Glaze
Ingredient
KG
Weight (%)
Donut Glaze Neutral
0.220
-
Total Weight: 0.220

Method

How to do it:

1. Combine all ingredients and mix on low speed for 9 minutes.
2. Mix for 11 mins on top speed until fully-developed.
3. Scale 350 grams dough and mould into baguette shape.
4. Dry proof for 1 hour.
5. Pre-heat oven at 240°C.
6. Score. Inject with steam and bake at 230°C for 10 minutes.
7. Open damper and bake for another 20-30 minutes at 210°C.
8. Cool down and slice.
9. Put desired topping then bake for 30 min @140°C (convection).
10. Brush with ready to use donut glaze neutral.

Option 1:
1. Brush with Bakels Apito Garlic Paste and bake again for 20 min at 150°C.

Option 2:
1. Top with Bakels Les fruit fillings and bake again for 20 min at 150°C.
2. Boil the Donut Glaze Neutral then brush in the baked fruit bread. Cool down.

Option 3:
1. Dip in sugar and bake again for 20 min at 150°C.

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS ARTISAN 7% CONCENTRATE
0.120
12
Cold water
0.700
70
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
Salt
0.015
1.5
Total Weight: 1.855
Group Filling
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% BLUEBERRY
0.350
-
BAKELS LES FRUITS 50% STRAWBERRY
0.350
-
BAKELS KIWI FRUIT FILLING
0.350
-
Total Weight: 1.050
Group Hot Glaze
Ingredient
KG
Weight (%)
Donut Glaze Neutral
0.220
-
Total Weight: 0.220

Method

How to do it:

1. Combine all ingredients and mix on low speed for 9 minutes.
2. Mix for 11 mins on top speed until fully-developed.
3. Scale 350 grams dough and mould into baguette shape.
4. Dry proof for 1 hour.
5. Pre-heat oven at 240°C.
6. Score. Inject with steam and bake at 230°C for 10 minutes.
7. Open damper and bake for another 20-30 minutes at 210°C.
8. Cool down and slice.
9. Put desired topping then bake for 30 min @140°C (convection).
10. Brush with ready to use donut glaze neutral.

Option 1:
1. Brush with Bakels Apito Garlic Paste and bake again for 20 min at 150°C.

Option 2:
1. Top with Bakels Les fruit fillings and bake again for 20 min at 150°C.
2. Boil the Donut Glaze Neutral then brush in the baked fruit bread. Cool down.

Option 3:
1. Dip in sugar and bake again for 20 min at 150°C.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean

Finished Product

Finished Product

Baguette

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