Baguette
Recipe
| Ingredients | Kg | % |
|---|---|---|
| Baguette Rustique | 2.500 gr | Baguette ingredients |
| Strong flour Τ70% | 7.500 gr | Baguette ingredients |
| Yeast | 250 gr | Baguette ingredients |
| Water | 7.200 gr | Baguette ingredients |
| Decoration Grit | Extra ingredients |
Preparation
Mix all the ingredients (adding water last) at the slow speed of the planetary mixer for 3 minutes and at the high speed for 7-8 minutes.
Rest for 60 minutes, in medium-oiled baskets.
Scale the dough in pieces of 350 gr (for 60 cm baguettes) and mould smoothly the dough into the shape of small baguette.
Rest for 10 - 15 minutes.
Give the final shape of a 60 cm baguette.
Decorate with Decoration Grit.
Proof time 50 minutes (preferably in baguette trays or on cloth surface) , on temperature of ±35 ˚C (Humidity: 70%).
Cut the surface.
Bake at 230°C with steam for 25 minutes.
More information
Tips for precooked baguette:
First bake: 5-7 minutes less.
Packaging that protects the product from dehydration.
For final baking after 2 days, freeze.
In that case, the final baking has to be for 10 minutes at 230°C (for ambient temperature product) or for 5 minutes more (product directly from freezer).
