Sourdough baguette
Sourdough baguette
In powder form, with active sourdough, suitable for direct baking process.
Recipe
| Group | Weight / Volume |
|---|---|
| Strong flour T70% | 10.000 g |
| Manna Active Gold | 1.500 g |
| Salt | 200 g |
| Yeasr | 300 g |
| Sugar | 100 g |
| Water | ±8.500 g |
Preparation
Mix all the ingredients together. Make sure to add the water gradually at the end. First start mixing 60% of the water at low speed and then continue with the rest at fast speed.
Allow the dough to rest for 60 minutes in greased bowls.
Cut the dough into 350 g portions (for 60 cm baguettes) and mould slightly into small baguette shapes.
Allow the dough to rest for 10-15 minutes and then orm into 60 cm baguettes.
Place preferably onto a baguette baking tray or onto a sheet covered surface (French method).
Proof (35°C /70% RH) for 50 minutes.
Score the baguettes and bake at 230°C with steam for 25 minutes.
More information
Pre-bake working method
The baking duration should be 5-7 minutes shorter and the baked product should be packaged after it has cooled down. The pre-baked product should be preserved in the freezer if you don’t decide to bake it in a time span of 2 days. In such case, the final baking stage should last 10 minutes at 230°C if the product has been left in room temperature or 5 minutes if the product will go into the oven straight out from the freezer.
