Ingredients

Group Baguette
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.017
1.67
Salt
0.020
2
BAKELS FERMDOR SMOKED
0.080
8
BAKELS CRUSTY BREAD CONCENTRATE
0.030
3
Water
0.680
68
Total Weight: 1.827

Method

How to do it:

Baguette:
1. Combine all ingredients in a spiral mixer and mix on low speed for 2 minutes.
2. Shift to high speed and mix for 5 minutes or until dough is developed.
3. Bulk ferment the dough in oiled container for 60 minutes at room temperature.
4. Scale to 150g. Round and rest for 20 minutes.
5. Mold into baguette shape and place on greased perforated trays.
6. Proof for 40 minutes.
7. Bake at 220-230°C for approximately 40-50 minutes.
8. Pull out damper after the first 20 minutes of baking.

Yield

12 x 150g

Ingredients

Group Baguette
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.017
1.67
Salt
0.020
2
BAKELS FERMDOR SMOKED
0.080
8
BAKELS CRUSTY BREAD CONCENTRATE
0.030
3
Water
0.680
68
Total Weight: 1.827

Method

How to do it:

Baguette:
1. Combine all ingredients in a spiral mixer and mix on low speed for 2 minutes.
2. Shift to high speed and mix for 5 minutes or until dough is developed.
3. Bulk ferment the dough in oiled container for 60 minutes at room temperature.
4. Scale to 150g. Round and rest for 20 minutes.
5. Mold into baguette shape and place on greased perforated trays.
6. Proof for 40 minutes.
7. Bake at 220-230°C for approximately 40-50 minutes.
8. Pull out damper after the first 20 minutes of baking.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean

Finished Product

Finished Product

Baguette