Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
Salt
0.020
2
BAKELS COUNTRY HERB
0.060
6
BAKELS LECITEX
0.010
1
Water
0.550
55
BAKELS SHORTENING
0.010
1
SSL
0.005
0.5
Vital wheat gluten
0.010
1
Total Weight: 1.685

Method

How to do it:
1. Mix all ingredients until fully developed.
2. Scale into 150 gram pieces then round.
3. Cover and rest for 15 minutes.
4. Mold.
5. Place in plastic bags. Freeze.
6. Thaw.
7. Proof for 80-90 minutes.
8. Score using a sharp blade.
9. Bake with steam at 220°C for 20 minutes.

Yield

11 x 150g

Ingredients

Group 1
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.020
2
Salt
0.020
2
BAKELS COUNTRY HERB
0.060
6
BAKELS LECITEX
0.010
1
Water
0.550
55
BAKELS SHORTENING
0.010
1
SSL
0.005
0.5
Vital wheat gluten
0.010
1
Total Weight: 1.685

Method

How to do it:
1. Mix all ingredients until fully developed.
2. Scale into 150 gram pieces then round.
3. Cover and rest for 15 minutes.
4. Mold.
5. Place in plastic bags. Freeze.
6. Thaw.
7. Proof for 80-90 minutes.
8. Score using a sharp blade.
9. Bake with steam at 220°C for 20 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean

Finished Product

Finished Product

Baguette

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