Artisan Baguette

Dough
AP Flour 3000g 100%
Water 1620g 54%
Salt 69g 2.3%
O-tentic Durum 90g 3%
Sapore Adelia 450g 15%
Working Method:
  • Mixing Spiral - 5- 1 st speed - 6-8 2 nd speed 
  • Dough Temperature - 80 (f) 
  • Bulk fermentation - 15 minutes ambient temperature 
  • Scale - 350 g 
  • Intermediate proof - 15 minutes
  • Make Up - Baguettes
  • Final Fermentation - 60 minutes 
  • Decoration before baking - None 
  • Oven temperature °C - 400 °F rack oven 
  • Baking Time - 18 minutes 10 seconds steam

About this recipe:

Complexity level: