Premium Baguette Base

  • 50 LB
  • 61202.01

Make authentic French Baguettes or rolls with a thin, crispy and a moist , chewy crumb.

BASIC RECIPE

INGREDIENTS
Name Amount Percentage
Premium Baguette Base 1 lb. 10%
Bread Flour - Patent 10 lbs. 100%
Yeast Compressed 4 oz. 2.5%
Water 65°F (+/-) 7 lbs. 70%
INSTRUCTIONS
Small Batch
  1. Mix: Using a spiral mixer, mix for 2-3 minutes in slow speed, then 4-6 minutes in fast speed.
  2. Dough temperature: 74°-76°F.
  3. Rest: 20-30 minutes.
  4. Scale: 12-14 oz. for traditional baguettes.
  5. Make-up: Form oblong, rest again, and shape into baguettes.
  6. Proof: 35-40 minutes or until approximately doubled in size.
  7. Bake: Bake with steam at 420°F for 30-35 minutes, depending on size.