Everyday breads

Traditional Baguette

Name: Traditional Baguette
Prep time: 20 min
Yield: 17460 g
Ingredients: 10000 g Bread flour T65; 7200 g Water; 180 g Fine salt; 80 g Fresh yeast

Ingredients

Target weight (g)

Edit the total weight or any ingredient weight to recalculate the whole recipe

Bread flour T65g

Waterg

Fine saltg

Fresh yeastg

Total17460 g

Preparation steps

1
Autolyse: mix flour and water, rest 30 min.
2
Add salt and yeast. Mix speed 1 for 4 min, speed 2 for 6 min. Final dough temp 23-24°C.
3
Bulk ferment in tub for 1h30 with fold at halfway.
4
Divide into 350 g pieces, pre-shape, bench rest 20 min.
5
Shape into baguettes, 55-60 cm long.
6
Final proof on floured linen couche, 1h-1h30.
7
Score and load into oven at 250°C with steam.
8
Bake 22-25 min. Vent open at end of bake.

Nutritional values

Per 100g

Calories

198.6 kcal

Protein

6.1 g

Carbs

41.3 g

Sugars

1.0 g

Fat

0.7 g

Saturated fat

0.1 g

Fibre

2.0 g

Salt

1.0 g

Allergens

Gluten

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