Ingredients
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9 kg 19 lbs 13 oz kg Carrs French Flour
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1 kg 2 lbs 3 oz kg Semolina 25kg
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0.5 kg 1 lbs 2 oz kg IREKS Pasta Acida
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0.22 kg 0 lbs 8 oz kg Salt
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0.15 kg 0 lbs 5 oz kg AB Mauri Pinnacle Baker's Yeast
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6.7 kg 14 lbs 12 oz kg Water
Baguettes using Pasta Acida K
Baguette recipe using IREKS Pasta Acida K
Method
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Mixing time: 4 + 8 minutes, spiral mixer
Dough temperature: 22 – 24° C
Bulk fermentation time: 90 minutes
Scaling weight: 0.110 – 0.330 kg
Intermediate proof: none
Processing: baguettes, dough sheeting system
Final proof: 35 – 40 minutes
Baking temperature: 230° C, dropping to 200° C, giving steam
Baking time: 18 – 25 minutes
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