Description
Baguette recipe using IREKS Pasta Acida K
Ingredients
6.7kg
Water
Method
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
