A baguette is a long, thin type of bread of French origin that is commonly made from basic lean dough. It is distinguishable by its length and crisp crust. A baguette has a diameter of about 5 to 6 centimetres and a usual length of about 65 cm, although a baguette can be up to 1 m long. : 263 kcal (1101 kJ)
Recipe
Recipe used by KOMPLET Baguette Premium 10
French Baguette
December 21, 2021
: 51 pieces
Ingredients
- KOMPLET Baguette Premium 10 : 1 kg
- Wheat flour : 9 kg
- Fresh yeast (dried yeast 0 .1 kg) : 0.3 kg
- Water : approx. 6.2 kg
- Total weight : 16.5 kg
Directions
- Step 1 Mixing time : 3 minutes slow + 7 minutes fast
- Step 2 Dough temperature : 26 °c
- Step 3 Dough resting time : 20 minutes
- Step 4 Scaling weight : 320 g
- Step 5 Scale dough pieces of 320 g and shape long. After another 10 minutes shape long to approx 60 cm length.
- Step 6 Place the dough on Baguette trays and prove.
- Step 7 Proving time : approx. 60 minutes at 35 °C and 80 % rel. humidity
- Step 8 After proving leave the Baguette to dry (the dough
- Step 9 must have a little skin). Then cut the surface 4 – 5 times. Bake with steam.
- Step 10 Baking temperature : 230 °C falling to 21O ° C
- Step 11 Baking time : 23 minutes
Provide to our customer with the large recipe variety, individual recipe conversion, information and more.
