French Baguette

Ingredients

Units %
Dough
Cake Flour 10,000g 0
M.A. 6% Premix 0,600g 0
NCP Wet Yeast 0,400g 0
Water 5,700g 0
Dough total 0

Working Method

Part 1
  1. Place all ingredients into mixing bowl.
  2. Mix for 2 minutes on slow speed and 7 minutes on fast speed.
  3. Scale heads of dough at 350g, mould round and rest for 5 minutes before working off.
  4. Mould dough pieces into a long shapes and place onto a baguette tray.
  5. Prove for ± 30 minutes at 40° C and 80° C relative humidity.
  6. 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: