Recipes

Short Mix Baguette - Rustic

Ingredients

Weight/
Volume
Ingredients
4,000 g Laucke Bunyip Flour
2,800 g Water
80 g Salt
12 g Dry Yeast
5 g Diastatic Barley Malt

Method

  1. Combine Flour and Water and stand for one hour.

  2. Autolyse Mixing Time for 3 minutes on medium speed.

  3. Autolyse Finished Dough Temperature 27°C.

  4. Autolyse Rest time – 60 minutes.

  5. Combine Salt yeast and Barley.

  6. Final Dough mixing time 5 minutes at medium speed.

  7. Final Dough Finished Dough Temperature 27°C.

  8. 120 minutes Bulk Fermentation.

  9. 2 x 45 minutes Lift and Folds.

  10. 30 minutes Bulk Fermentation.

  11. Weigh and lightly shape into Baton shaped dough pieces 350 g each.

  12. Final Molding/Baguette/Pointy ended stick.

  13. Proof for 60/90 minutes out of proofer / 28°C.

  14. SCORE – 5 Cuts / 1 long cut.

  15. Bake at 230°C + Stream, for 25 minutes.

  • Yeast Bread
  • Yield: 21 Baguettes @ 350 g
  • Bake: 25 minutes
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