Ingredients
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32 kg 70 lbs 9 oz kg Carrs French Flour
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0.64 kg 1 lbs 7 oz kg Salt
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0.68 kg 1 lbs 8 oz kg 2% variety improver
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0.64 kg 1 lbs 7 oz kg AB Mauri Pinnacle Baker's Yeast
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17.45 L 73.29 cups Water
French Baguettes
Method
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Mixing:
- High Speed 2 min 30 secs
- Spiral 18 min slow or 3 min slow, 7 min fast
- Planetary 18 min slow
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Finished Dough Temperature 70-73oF / 21-22oC
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Scaling:
- Petit Pain - 2oz/56gms 4 inches
- Batons - 2½-3oz/70-84gms 7 inches
- ½ Baguettes - 7oz/190gms 10 inches
- Baguettes - 13oz/364gms 27 inches
- Parisienne - 13oz/364gms 12 inches
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Prove in a slow, dryish atmosphere, approx. 1½ to 2 hrs.
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Cut with sharp knife on exit from press after a slight skinhas formed.
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Bake with steam and pull damper on second half of the bake at approx. 240oC/460oF
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When using for par baking, drop the oven temperature to 225°C/438°F and take out the oven at the point of them turning yellow. 10/12 minutes.
