RUSTIC BAGUETTE
Crusty Baguette Base 10% 5 Lbs. (2,268.0 g)
Eris Wheat Flour 50 Lbs. (22,680 g)
Instant Yeast Mauripan 10 Oz. (283.50 g)
Cold water 32 Lbs. (14,515 g)
DOWNLOAD RECIPE
• Weigh all the ingredients
• Mix them at medium speed, between 10 and 12 minutes.
• Mix 10 to 12 minutes at medium speed.
• Check the gluten development, refine and let stand for 2 hours.
• Cut into pieces of 10 to 20 ounces and form as desired.
• Ferment from 30 to 45 minutes.
• At a 45 degree angle, we proceed to make cuts.
• Bake at a temperature of 400ºF to 425ºF.
ASSAMBLY AND FINISHING
It is recommended to cut into pieces of 10 to 20 ounces and give elongated shape, then give slight cuts at 45 degree angles. For a better appreciation. watch video.