High Street Baker Baguette l'ancienne - Puratos

Ingredients

Method

Mix for 4 mins slow 8 mins fast on spiral mixer.
Dough temperature 26 – 28°C.
Bulk 20 mins. Scale 400g, rest 20 mins.
Process through stick moulder.
Prove at 30 – 35°C, 80 – 85% humidity. Prove time 50 – 60 mins.
Bake at 210 – 220°C with steam for 20 – 30 mins, depending on size of product.
Open dampers half way through baking.

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