Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS CRUSTY BREAD CONCENTRATE
0.030
3
Salt
0.019
1.88
Cold water
0.570
57
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
Total Weight: 1.629

Method

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS CRUSTY BREAD CONCENTRATE
0.030
3
Salt
0.019
1.88
Cold water
0.570
57
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
Total Weight: 1.629

Method

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.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean

Finished Product

Finished Product

Baguette