A specialty bread premix designed for the production of high-quality baguettes with just 5% usage in the dough. It helps achieve excellent crust, good volume, and authentic baguette texture, ensuring consistent baking performance and reliable results for artisan-style bread applications.
Clean and cool conditions 18 ± 2°C
365 days
Bag
1. Place all ingredients into a spiral mixer.
2. Mix the dough for 10 minutes. The dough temperature should be between 26°C and 28°C.
3. Scale 300g of the dough weight and round it.
4. Mould the dough into desired shapes.
5. Prove the dough at 25°C.
6. Preheat the oven to 250°C. Once it reaches 250°C, inject steam and start to bake the dough at 200°C with ventilation for 25 minutes.
Cara-cara
1. Letakkan semua bahan ke dalam pengadun lingkaran.
2. Campurkan doh selama 10 minit. Suhu doh hendaklah antara 26 ° C dan 28 ° C.
3. Skala 300g berat adunan dan bulatkannya.
4. Acukan doh ke dalam bentuk yang dikehendaki.
5. Buktikan doh pada suhu 25°C.
6. Panaskan ketuhar hingga 250 °C. Sebaik sahaja mencapai 250 °C, suntikan stim dan mula membakar doh pada suhu 200°C dengan pengudaraan selama 25 minit.
1. Place all ingredients into a spiral mixer.
2. Mix the dough for 10 minutes. The dough temperature should be between 26°C and 28°C.
3. Scale 300g of the dough weight and round it.
4. Mould the dough into desired shapes.
5. Prove the dough at 25°C.
6. Preheat the oven to 250°C. Once it reaches 250°C, inject steam and start to bake the dough at 200°C with ventilation for 25 minutes.
Cara-cara
1. Letakkan semua bahan ke dalam pengadun lingkaran.
2. Campurkan doh selama 10 minit. Suhu doh hendaklah antara 26 ° C dan 28 ° C.
3. Skala 300g berat adunan dan bulatkannya.
4. Acukan doh ke dalam bentuk yang dikehendaki.
5. Buktikan doh pada suhu 25°C.
6. Panaskan ketuhar hingga 250 °C. Sebaik sahaja mencapai 250 °C, suntikan stim dan mula membakar doh pada suhu 200°C dengan pengudaraan selama 25 minit.
