Mini Baguette

Dough
Bread flour 2700g
Medium Rye Flour 300g
Water 1590g
Salt 67.5g
Fresh yeast 60g
Sapore Oracolo 900g
S500 Green A+ 30g
Working Method:
  • Mixing Spiral - 5'1st speed - 5'2nd speed 
  • Dough Temperature - 76-78°F 
  • Bulk fermentation - 20' ambient temperature 
  • Scale - 250g Mold slightly oblong 
  • Intermediate proof - 20'ambient temperature 
  • Make Up - Small baguette with or without points 
  • Final Fermentation - Overnight in cooler or 45-60 minutes in proofer at 100°F, 80% humidity 
  • Decoration before baking - dust with rye flour and score as desired 1-3 cuts 
  • Oven temperature °C - 450°F reduce to 400°F 
  • Baking Time - 16' to 18' minutes with steam

About this recipe:

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