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Overnight special baguette

for a more developed taste and crumb

INGREDIENTS | QUANTITIES

  • White bread flour or type 65 | 1000 g
  • Aromaferm Durum wheat* | 20 – 40 g
  • Water* | 700 g
  • Salt | 18 g
  • Bassinage water | 35 – 50 g

*Yeast is already incorporated into the product, no need for extra addition.

PROCESS

  • Mixing (spiral) | 10 – 12 min 1st speed
  • Dough Temp | 25° – 26°C
  • Bulk fermentation | 30 min at 25°C, then place the dough in a retarder at 3°C for at least 12 hrs
  • Division | 350 g
  • Resting Time | 30 – 40 min
  • Final Proof | 1 hr at 25°C
  • Baking | 250°C, 20 – 22 min

TIPS

Add 200 g of mix seeds to to have a larger selection. 20 g of each: Sesame, Brown linseed, Golden linseed, Millet, Poppy seed, plus 100 g extra water.

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