O-Tentic Durum Artisan Baguette

Ingredients

Working Method

Mixing spiral

8 min. slow, 3-4 min. fast

 

Dough temperature

26-28℃

 

Bulk fermentation

60 minutes

 

Scale

380 grams and stretch into a slightly long shape (20 cm)

 

Intermediate proof

15 minutes

 

Make up

Baguette shape, final length 53 cm and place on floured linen cloths.

 

Final fermentation

45-60 minutes at 30C, 80% RH

 

Decoration before baking

5 cuts

 

Oven temperature

235℃with steam

 

Baking time

22-23 minutes.

 

About This Recipe

Complexity level: