Ingredients
T55 or T65 flour: 9,2 kg
Terre d’Arômes Campasine® OFG: 0,8 kg
Yeast: 0,08 kg
Salt: 0,18 kg
Water: 6,8 to 7,4 L
Phil Campasine® Dusting: QS
Preparation
Method with 8% dosage
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 Campasine® Dusting.
First fermentation: 30 minutes at room temperature, then at 4°C for 16-20 hours.
Bringing to room temperature: 30 to 45 minutes at room temperature.
Scaling: divide into 330 g dough pieces.
Shaping: shape into baguettes by rolling the dough pieces in the Phil Campasine® Dusting (crumpled shaping method) and place seam side down on floured cloths.
Final fermentation: 1h-1h15 at 25°C.
Charging the oven: flip the baguettes over without slashing, turn on the steam and place them in the oven.
Baking: bake for 18-22 minutes at 260°C.
