loader image
Baguette Ι Authentic French baguette
3
Category
Ingredients:
 10000 g Flour Βaguette
 150 g Yeast
 200 g Salt
 6300-7000 g Water
Procedure:
1

Dough temp: 24-26o C

2

Mixing time: 10 minutes slow + 2 minutes fast

3

Resting time: 2 * 15 minutes

4

Dough weight: 320 g for baguettes, 80 g for crusty rolls

5

Shape: Cut on top with a knife

6

Proof time: 70 min total

7

Baking temp.: 230o C

8

Baking time: 30 minutes approx

Notice:
9

Keep the dough as cool as possible.

Ingredients

Ingredients:
 10000 g Flour Βaguette
 150 g Yeast
 200 g Salt
 6300-7000 g Water

Directions

Procedure:
1

Dough temp: 24-26o C

2

Mixing time: 10 minutes slow + 2 minutes fast

3

Resting time: 2 * 15 minutes

4

Dough weight: 320 g for baguettes, 80 g for crusty rolls

5

Shape: Cut on top with a knife

6

Proof time: 70 min total

7

Baking temp.: 230o C

8

Baking time: 30 minutes approx

Notice:
9

Keep the dough as cool as possible.

Baguette Ι Authentic French baguette

Άλευρα συνταγής:

Recipe Flour:

Περισσότερες συνταγές:

More recipes:

Visual Portfolio, Posts & Image Gallery for WordPress