Baguette

Dough
Flour 3000g
Water 1620g
Salt 69g
Fresh Yeast 30g
S500 Green A+ 30g
Sapore Adelia 600g
Sapore Daphne 120g
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: