Baguette Tradition (France)
Ingredients
- 10000 g - 100% Flour
- 6800 g - 68% Water approx.
- 150 g - 1.5% Salt
- 100 g - 1% Fresh yeast
Working method
- Mix the flour and water for 3 minutes in first gear.
- Bowl proof: approx. 30 minutes.
- Add the remaining ingredients and mix all into a smooth and well developed dough.
- Dough rest: approx. 45 minutes.
- Scale the dough pieces approx. 300 grams and mould into a baguette. Place the dough pieces on a with rice flour prepared inserter or baking sheets.
- Final proof: approx. 40 minutes.
- Baking: approx. 30 minutes at 230ºC.
