Baguette Recipe

Product   %   Weight (grams)
Bread Flour 100 1000g
CL Top Bread 4% 4 50g
Fresh Yeast 2 20g
Salt 2 20g
Water 74 670g
Total 1740g
baguette recipe

Process

Mix all ingredients in a Spiral Mixer 4 Low speed + 7/8 medium speed
1st fermentation none
Dividing 350g
Resting 20 min
Shaping Baguette
Proofing 75 minutes at 25°C, and 80%RH
Baking Pre-heat oven at 250°C, bake at 235°C for 35 min
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