INGREDIENTS
- 7kg Wheat Flour
- 3kg Ireks Nouri Grain H
- 0.15kg Ireks Artisano Clean Label H
- 0.1kg Olive Oil
- 0.2kg Salt
- 0.1kg Instant Yeast
- 6.3L Water, approx.
Total Weight : 16.85kg
Mixing Time : 7 + 4 mins
Dough Temp : 25 – 26°C
Bulk Fermentation Time : 20 mins
Scaling Weight : 0.18kg
Intermediate Proof : 20 mins
Processing : mini baguettes
Final Proof : approx. 50 mins
Baking Temp : 230°C, dropping to 210°C, giving steam
Baking Time : approx. 20 mins
Mixing Time : 7 + 4 mins
Dough Temp : 25 – 26°C
Bulk Fermentation Time : 20 mins
Scaling Weight : 0.18kg
Intermediate Proof : 20 mins
Processing : mini baguettes
Final Proof : approx. 50 mins
Baking Temp : 230°C, dropping to 210°C, giving steam
Baking Time : approx. 20 mins
INSTRUCTION
- Process as usual for baguettes.
- Toss the shaped dough pieces in wheat flour, subsequently place on baguette trays or setters dusted with flour and to prove.
- At 3/4 proof, cut the dough pieces and bake giving steam.
