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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.

Download recipe