French Baguette - Puratos

Ingredients

Working Method

Part 1

Place all ingredients into mixing bowl.
Mix for 2 minutes on slow speed and 7 minutes on fast speed.
Scale heads of dough at 350g, mould round and rest for 5 minutes before working off.
Mould dough pieces into a long shapes and place onto a baguette tray.
Prove for ± 30 minutes at 40° C and 80° C relative humidity.
Steam well and bake at 230° C for ± 25 minutes, open damper after 5 minutes.

Baking Overview

Tips and tricks

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.
Crispy proves quicker than normal dough.

About this recipe

Author: Chipkins Puratos

Complexity level:

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