Baguettes
Baguettes based on QS QROUSTILLANT (CRISPY)
Servings 0
Ingredients
- 10000 g - 100% Flour
- 5800 g - 58% Water approx.
- 300 g - 3% Fresh Yeast
- 300 g - 3% QS QROUSTILLANT (CRISPY)
Working method
- Mix all ingredients into a smooth and well developed dough.
- Dough temperature: approx. 27ºC.
- Scale: dough pieces approx. 300 grams.
- Dough proof: approx. 15 minutes.
- Mould as a baguette.
- Final proof: approx. 60 minutes.
- Incise just before baking.
- Baking: approx. 25 minutes at 230ºC with steam.
Notes
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