French Bread
06-057
Group 1
Ingredient
KG
%
Bread Flour
1.000
100.00
BAKELS CRUSTY BREAD CONCENTRATE
0.030
3.00
Salt
0.019
1.88
Cold water
0.570
57.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1.00
Total Weight: 1.629
How to do it:
1. Mix all ingredients for 2 minutes on slow speed.
2. Continue mixing for 6 minutes on high speed.
3. Allow dough to recover for 5 minutes.
4. Scale to 150 grams for baguette.
5. Rest for 5 minutes.
6. Mold into French baguette
7. Proof.
8. Score and bake at 230°C for 25 minutes with steam.
Yield: 10 x 150-g dough
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