Baguette

A French classic

INGREDIENTS | QUANTITIES

• White bread flour or type 55 | 1000 g
• Water* | +/- 650 g
• Acti Levain R | 100 – 150 g
• AB Mauri Fresh yeast | 2 g
• Salt | 18 g

*Adjust water depending on sourdough and flour quantity.

PROCESS

• Temperature | 50° – 54°C
• Mixing (Spiral) | 8 min 1st speed and +/- 5 min 2nd speed
• Dough Temperature after mixing | 23° – 25°C
• Bulk fermentation | 60 min
• Division | Shape in an oval form 335 g
• Resting Time | 30 min
• Shaping | Baguette shape and display on a baking cloth
• Final Proof | 12 hrs at 8°C
• Baking | 250°C in a floor oven, dropping temperature, approximately 20 min

TIPS

Mix first flour and water then add the salt, yeast and Acti Levain Rye. Scarify your baguette making 5 cuts before baking.