Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
Artisan 7% Concentrate
0.120
12
Water
0.670
67
Bakels Instant Active Dry Yeast
0.014
1.4
Fino Grain Base
0.100
10
Salt
0.023
2.3
Total Weight: 1.927

Method

How to do it:

1. Mix all ingredients in a spiral mixer for 9 minutes on low speed.
2. Mix further for 10 minutes on fast speed until dough is fully developed.
3. Remove from the bowl and bulk ferment for an hour.
4. Scale 450 grams dough and mold into a baguette shape.
5. Place on a flour dusted tray and dry proof for 45 minutes to an hour.
6. Score and bake with steam at 230°C for 20 minutes. Open damper after the first 10 minutes of baking.

Yield

4 pieces x 450 grams

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
Artisan 7% Concentrate
0.120
12
Water
0.670
67
Bakels Instant Active Dry Yeast
0.014
1.4
Fino Grain Base
0.100
10
Salt
0.023
2.3
Total Weight: 1.927

Method

How to do it:

1. Mix all ingredients in a spiral mixer for 9 minutes on low speed.
2. Mix further for 10 minutes on fast speed until dough is fully developed.
3. Remove from the bowl and bulk ferment for an hour.
4. Scale 450 grams dough and mold into a baguette shape.
5. Place on a flour dusted tray and dry proof for 45 minutes to an hour.
6. Score and bake with steam at 230°C for 20 minutes. Open damper after the first 10 minutes of baking.

Display Conditions

Display Conditions

Ambient

Category

Category

Breads, Lean

Finished Product

Finished Product

Baguette