Baguettes

Ingredient

Strong flour 1000 g
Water 675 g
Yeast 10 g
Salt 20 g
White Sugar 10 g
Aristo Gold 10 g
S500 Improver 10 g
total 1735

Steps

1. The mixture was stirred at low speed for 3 minutes, then at high speed for 5 minutes, and the ideal temperature of the dough was 26.

2. let the dough lax for 30 minutes, then split, round and relax for 20 minutes.

3. modeling, finally wake up for 100 minutes, the temperature is 35 degrees, the relative humidity is 75-80%.

4. bake: 200 degrees above heat, 200 degrees below fire.


About the recipes


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