Sapore Oracolo Demi Baguettes

Dough
Flour 2700g
Medium Rye Flour 300g
Water 1590g
Salt 67.5g
Fresh Yeast 37.5g
Sapore Oracolo 900g
S500 Green A+ 30g
Working Method:
  • Mixing Spiral - 5'1st speed - 5'2nd speed 
  • Dough Temperature - 76-78°F 
  • Bulk fermentation - 120' ambient temperature 
  • Scale - 350g 
  • Intermediate proof - 20'ambient temperature 
  • Make Up - Pre shape then make pointy mini baguette, upside down on wood rye dusted flour. 
  • Final Fermentation - Overnight in cooler, then after an our at room temperature, put for 40'minutes 100°F, 80% humidity 
  • Decoration before baking - Turn up side down, then one cut across 
  • Oven temperature °C - 450°F 
  • Baking Time - 23'minutes 15'seconds of steam

About this recipe:

Complexity level: