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Mini Baguette using Ireks Nouri Grain H

Posted By Essentials On March 27, 2023

  • 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
  1. Process as usual for baguettes.
  2. Toss the shaped dough pieces in wheat flour, subsequently place on baguette trays or setters dusted with flour and to prove.
  3. At 3/4 proof, cut the dough pieces and bake giving steam.


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