CREDIN BAGUETTE
Semi-complete bread mix (50 % application on the total flour weight) used to produce French Baguettes. Salt is already included in the bread mix.
Application: Add wheat flour T65 (50 %), water and yeast.
RECIPE
CREDIN BAGUETTE |
1 kg | 15 kg | 50 % |
| Wheat Flour T65 | 1 kg | 15 kg | 50 % |
Dry Yeast CREDIN BAKERY |
± 20 g | ± 0,3 kg | ± 1 % |
| Or Fresh Yeast | ± 60 g | ± 0,9 kg | ± 3 % |
| Water | ± 1,25 kg | ± 18,75 kg | ± 62,5 % |
PROCEDURE
Mixing time: ± 15 min. (spiral); ± 20 min. (fork).
Dough final temperature: ± 24 ºC / 25 °C.
Resting time: ± 10 min.
Divide and weight into pieces of: 100 g; 250 g; 350 g; 500 g; etc.
Resting time: ± 10 min.
Roll the dough pieces to obtain the shape of a long roll to form a baguette.
Place in perforated corrugated trays.
Proving time: ± 40 min. / 50 min. (30 ºC / 70 % humidity).
Give small cuts (at an angle of ± 45º) alongside the pieces.
Give steam at the beggining.
Baking temperature: ± 240 ºC. After 10 min., drop the temperature into 220 ºC.
Baking time:
- Small pieces: ± 15 min.
- Large pieces: ± 20 min. / 25 min.
SALES UNIT
Bags of 15 kg.
