BAGUETTE
(Using B & S Baguette Mix)
SCALING DOUGH WEIGHT = 250 grams
INGREDIENTS
|
BAKER’S % |
WEIGHT IN GRAMS |
| B & S Baguette Mix | 100.00 | 1000.00 |
| Yeast | 1.40 | 14.00 |
| Olive Oil (Optional) | 2.00 | 20.00 |
| Ice Cold Water | 53.00 | 530.00 |
PROCEDURE:
- Combine yeast, premix, and ice-cold water. Mix to form the dough.
- Add oil and continue mixing until smooth and elastic.
- Rest the dough in bulk for 10 minutes.
- Scale at desired dough weight.
- Round and rest for 30 minutes.
- Mould and deposit into prepared pan.
- Proof for 1 hour and 30 minutes or to at least double in size, inside proofer at 40˚C with a relative humidity of 80%.
- Bake at 200˚C for 35 minutes or until golden brown.
This material is supplied as reference and guide for your testing. All recommendations are based on tests and research believed to be reliable. While it may meet your needs, no guarantees are assumed or implied.
