BAGUETTE 10
CODE - B12490Baguette 10 is a convenient concentrate (dosage 10%) for making crunchy and aromatic French baguettes. This multi- purpose premix can be used to prepare a range of baguettes, baguette rolls...Read More
- High concentrate enzyme blend.
- Versatile blend concentrate for various applications.
- Fast and convenient production.
- Bakes to a perfect golden-brown crust.
USAGE : A concentrate for French baguettes. A premium 10% concentrate for baguettes, focaccia & other French breads
DOSAGE : 10%
Available Pack Sizes :
10 KG PAPER BAG
Description
Baguette 10 is a convenient concentrate (dosage 10%) for making crunchy and aromatic French baguettes. This multi- purpose premix can be used to prepare a range of baguettes, baguette rolls, focaccia breads and other varieties of French breads. It contains a blend of dehydrated sourdough ferment, malt flour and functional enzymes that provide a unique artisan taste and flavour to the baguette in addition to a crisp golden brown crust with a soft and chewy crumb.
Key Ingredients
Malted Wheat flour, Dehydrated Wheat sourdough, Malted Barley flour
Recipe
| Ingredients | Quantity (gm) | Quantity (%) |
| BAGUETTE 10-B12490 | 100 gm | 100% |
| WHEAT FLOUR | 900 gm | 900% |
| WATER | 700 gm | 700% |
| DRY YEAST | 12 gm | 12% |
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Method
Place all the ingredients in a mixing bowl. Use a spiral mixer, mix at slow speed for approx. 4 minutes and at fast speed for 6 minutes. Dough temperature should be maintained between 24°C to 26°C. Bulk fermentation for 15 minutes. Scale the dough weight to 300 gm round pieces. Second fermentation for 15 minutes. Stretch the round pieces to make them a little longer. Third fermentation for 15 minutes. Stretch again and shape it as long baguettes. Final proofing for 40 minutes at 30°C under 75% relative humidity. Bake at 230°C under a falling temp. of 200°C for approx. 25 minutes for 300 gm piece of dough. Bake with lots of steam.