Ingredients

Group Ingredients
Ingredient
KG
Rustic Baguette Mix 100%
2.000
Yeast
0.040
Water
1.400
Total Weight: 3.440

Method

Place all ingredients into a spiral mixer and mix for 2 minutes on a slow speed and 6 minutes on a high speed. Transfer the dough into a lightly oiled plastic bucket and bulk ferment for 45 minutes covered. Scale dough into 250g or 150g then mould and rest for 10 minutes and then mould into desired shapes . Final proof ±35 minutes outside proofer covered. Bake at ±240°C for ±35 minutes. For the last 5 minutes open dampers.

Ingredients

Group Ingredients
Ingredient
KG
Rustic Baguette Mix 100%
2.000
Yeast
0.040
Water
1.400
Total Weight: 3.440

Method

Place all ingredients into a spiral mixer and mix for 2 minutes on a slow speed and 6 minutes on a high speed. Transfer the dough into a lightly oiled plastic bucket and bulk ferment for 45 minutes covered. Scale dough into 250g or 150g then mould and rest for 10 minutes and then mould into desired shapes . Final proof ±35 minutes outside proofer covered. Bake at ±240°C for ±35 minutes. For the last 5 minutes open dampers.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery