French Baguette with Baguette Mix

French Baguette with Baguette Mix
INGREDIENTS

1000 gr. Baguette Mix
30 gr. yeast
600 gr. cold water

METHOD
  1. Incorporate all the ingredients together
  2. Let the dough rest for 20 minutes and then cut it, shape it and ferment it at a temperature of 28°C - 30°C, 60% RH for 45 - 60 minutes
  3. Score and bake in the oven at 240°C with plenty of steam for up to 40 minutes

CERTIFICATIONS

  • TUV A
  • TUV B
  • TUV-Austria
  • Kocher