Group Dough
Ingredient
KG
%
Wheat flour Extra
1.500
100.00
Water
1.000
61.00
0.140
9.00
0.020
1.00
Total Weight: 2.660
1: Mix all ingredients in a dough mixer.
2: Run the dough 4 min slowly and 6min quickly.
3: Let the dough rest under a cloth or in a plastic box with a lid, for about 1 hour depending on room temperature.
4: Weigh suitable pieces and make a baguettes.
5: Place the baguettes on suitable plates.
6: Ferment the baguettes for about 50-60 minutes in a fermentation cabinet.
7: Make some nice cuts on the top of the bread.
8: Bake off input temp 240C lower to 210C, bake approx. 18-20 min
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