Recipes

Short Mix Baguette using Laucke Super White T00 Flour

Ingredients

Weight/
Volume
Ingredients
AUTOLYSE - Autolyse for 1 hour
2,000 g Laucke Super White T00 Flour – Stand 1 hour
1,400 g Water – Stand 1 hour
40 g Salt
6 g Dry Yeast
5 g Diastatic Barley Malt

Method

  1. Mix Flour and Water for 3 minutes on medium speed.

  2. Autolyse finished dough temperature 27°C ±1.

  3. Autolyse rest time – 60 minutes.

  4. Add Salt, Yeast and Barley and mix for 5 minutes on medium speed.

  5. 120 minutes bulk fermentation.

  6. 2 X 45 minute Lift and Folds.

  7. 30 minutes bulk fermentation.

  8. Scale & lightly shape into Baton shaped dough pieces x 350 g.

  9. 30 minutes intermediate proof, then Stretch and Cover.

  10. Final moulding into a Baguette or pointy ended stick.

  11. Proof for 60 to 90 minutes outside 28°C.

  12. Score – 5 cuts or 1 long cut.

  13. Bake Temp – 230°C + Steam.

  14. Bake time – 25 minutes.

  • Yeast Bread
  • Yield: 9 x 350 g Baguettes
  • Bake: 25 minutes
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