Ingredients
Traditional flour: 10 kg
Solid Perspective CRC®: 1 kg
Salt: 0,18 kg
Water: 6,6 to 7 L
Bassinage water: 0,2 to 0,6 L
Preparation
Method with 10% dosage
Base temperature: 66°C.
Kneading:
- First speed: 5 minutes (flour and water), followed by autolysis for 45 minutes.
- Second speed:
- Oblique : 5-6 minutes with sourdough, add salt and bassinage water, then knead for another 5-6 minutes.
- Spiral: 2-3 minutes with sourdough, add salt and bassinage water, then knead for another 2-3 minutes.
Dough temperature: 25-26°C.
First fermentation: 1h30 into 6,6 kg dividing containers with a fold at 45 minutes.
Scaling: divide into 330 g dough pieces.
Intermediate proofing: 20 minutes.
Shaping: shape by hand and place the baguettes on floured cloths with the seams facing up.
Final fermentation: 16-20h at 15°C with 60-65% humidity.
Charging the oven: score, add steam and load into the oven.
Baking: 18-20 minutes at 250-260°C.
