Beetroot Baguette

Ingredients

Units %
Part 1
White Flour 1000g 0
O-tentic Durum 40g 0
Salt 18g 0
Water 650g 0
Part 1 total 0
Filling
Grated Beetroot 425g 0
Red Velvet Emulsion 9g 0
Filling total 0

Working Method

Method
  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° C.
  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 40 cm 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 on to 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° C)

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  

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