Artisan Baguette (Overnight)

Dough
Patent Flour 3600g
Water 2680g
Salt 88g
Rye Flour 400g
O-tentic Durum 120g
Sapore Adelia 600g
Intens Fresh 2-30 6g
Working Method:
  • Mixing Spiral - 5 min 1st speed - 5 min 2nd speed (variable) 
  • Dough Temperature - 75-80°F 
  • Bulk fermentation - 60 min ambient temperature 
  • Scale - 375g 
  • Intermediate proof - 15-20 ambient temperature 
  • Make Up - Baguette 
  • Final Fermentation - Retard overnight 
  • Decoration before baking - Flour and 5 cuts 
  • Oven temperature °C - 440 bottom / 460 top 
  • Baking Time - 18-20 minutes 180 ml of steam; give a little more 5 minutes into bake

About this recipe:

Complexity level: