Baguette using Laucke Bandicoot Flour - Autolyse
Ingredients
| Weight/ Volume |
Ingredients | |
|---|---|---|
| 2,000 g | Laucke Bandicoot Flour | |
| 1,240 g | Water | |
| 40 g | Salt | |
| 10 g | Yeast, dry | |
| Pinch | Ascorbic Acid | |
Method
Mix for 3.5 minutes on high speed.
Dough Temperature 24°C.
Autolyse for 20 minutes.
Mix dough for 3.5 minutes on low.
Final Dough Temperature 26°C.
Total of 180 minutes Bulk Fermentation.
3 x 45 minute Lift and Fold
30 minutes Bulk Fermentation
Scale and lightly shape Baton shaped dough into 350g pieces.
Give 30 minutes intermediate proof, then stretch and cover.
Final Molding into Baguette or Pointy ended stick.
Place into Retarder for 11 hours at 11°C or place in final proofer if not retarding, the final proof outside of proofer for 30 minutes / 28°C.
Score 5 cuts or 1 long cut.
Bake at 220°C plus steam for 25 to 30 minutes.
