BAGUETTE 10

CODE - B12490

High concentrate enzyme blend.
Versatile blend concentrate for various applications.
Fast and convenient production.
Bakes to a perfect golden-brown crust.

USAGE : A premium mix for French baguettes. Ideal for artisinal French baguettes with a golden-brown crust and open crumb.

DOSAGE : 10%

Available Pack Sizes :

5 KG BAG

5 KG BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
FAQ'S

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	QTY(gm)	QTY (%)
BAGUETTE 10-B12490	100 gm	10%
REFINED WHEAT FLOUR	900 gm	90%
WATER	700 gm	70%
FRESH YEAST/DRY YEAST	30 gm/12 gm	3%/1.20%

Cost Calculator

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.