Group 1
Ingredient
KG
Wheat flour
4.000
Fermdor Active Durum
0.160
Salt
0.080
Water
2.320
Total Weight: 6.560
  1. Place all ingredients into mixing bowl.
  2. Mix for 2 minutes on slow speed and 8 minutes on fast speed. 
  3. Bulk ferment dough for 10 minutes.
  4. Scale heads of dough at 450g, mould round and rest for 5 minutes.
  5. Mould dough into desired shape and place into a baguette/fluted tray.
  6. Prove for ± 40 minutes at 40°C and 70°C relative humidity. 
  7. Once proved, remove baguettes and dust with flour and cut as desired.
  8. Place into a pre-heated oven, heated to 240°C, steam the product well then drop the temperature to 220°C, bake for ±25 minutes opening the damper on the last 10 minutes.
Display Conditions

Display Conditions

Ambient

Category

Category

Bakery