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

Please Rotate Your Device

Device

We require your device to be portrait in order to provide you with the best possible experience.