Ingredients
T55 or T65 organic flour: 4,6 kg
Terre d’Arômes Organic Campasine®: 0,4 kg
Yeast: 0,03 kg
Salt: 0,09 kg
Water: 3,3 to 3,4 L
Phil Organic Campasine® Dusting: QS
Preparation
Base temperature: 64°C.
Kneading:
- First speed: 5 minutes, followed by autolysis for 30 minutes.
- Second speed:
- Oblique: add yeast and knead for 6 minutes. Add salt and knead for another 6 minutes.
- Spiral: add yeast and knead for 3 minutes. Add salt and knead for another 3 minutes.
Dough temperature: 25-26°C, turn out using Phil Organic Campasine® Dusting.
First fermentation: 20 minutes, then overnight at 4°C.
Bringing to room temperature: 30-45 minutes.
Scaling: divide into 330 g dough pieces.
Shaping: shape into baguettes by rolling the dough pieces in the Phil Organic Campasine® Dusting.
Final fermentation: 1h-1h30 at 25°C.
Charging the oven: flip the baguettes over without slashing, then place them in the oven.
Baking: bake for 20-22 minutes at 240°C.
