French Baguette with Baguette Premix

French Baguette with Baguette Premix
INGREDIENTS
  • 1000 gr. Baguette Premix
  • 2,350 gr. flour
  • 100 gr. yeast
  • 2,000 gr. cold water
METHOD
  1. Incorporate all the ingredients together
  2. Allow the dough to 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 the dough at steam bake at 240°C

CERTIFICATIONS

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