Baguette

Ingredients

Units %
Part 1
White Flour 5000g 0
O-tentic Durum 200g 0
Salt 90g 0
Water 3500g 0
Part 1 total 0

Working Method

Part 1
  1. Place all ingredients into mixing bowl.
  2. Mix for 10 minutes on slow speed and 4 minutes on fast speed. Dough temperature +- 26 - 28 degrees Celsius.
  3. Bulk ferment the dough for 20 - 25 minutes.
  4. Scale dough at 350g, mould round and rest for 10 minutes. N.B. Please cover dough that is not being worked off with a plastic dough cover. If dough is not covered a skin will form which will result in a undesirable looking product.
  5. Mould dough pieces 40cm long and place them on a cloth with the seem facing upwards.
  6. Cover the dough and proof outside the prover.
  7. Turn the dough pieces over onto a baking tray and make straight cuts lenghtwise on top with a sharp dough knife.
  8. Place into a pre-heated oven, heated to 240°C, steam well then drop the temperature to 230°C, bake for 23 minutes opening the damper for the last 5 minutes of baking time. (Dough can also be used to make back up, resting over night,covered, between 4 and 6 degrees celcuis)

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level: