BAGUETTE
A baguette made with Farina Alfa, Entopia Choriatiki and Enerpan Active Durum. A classic offering that combines simplicity with the character of French baking, bringing timeless appeal to your bakery range.
Υλικά:
750gr. | |
250gr. | |
720gr. | Water |
17gr. | Salt |
30gr. | Enerpan Active Durum |
Method:
Mix all the ingredients for 3 minutes on low speed, followed by 8 minutes on high speed. The final dough temperature should be 24°C.
Allow the dough to rest for 10 minutes, then divide into pieces of the desired weight.
Gently pre-shape each piece into a round and allow to rest for a further 10 minutes.
Shape into baguettes and place in a proofing cabinet at 32°C and 80% relative humidity for approximately 1 hour, until fully proofed.
Leave at room temperature for 5 minutes to allow the surface to firm up slightly, making scoring easier.
Score the baguettes and bake in a preheated oven at 210°C, injecting steam for 3 seconds at the start of baking. Bake for 16 minutes, then open the oven vents and continue baking for a further 8 minutes, until a rich golden brown with a crisp crust.
