Ingredients
640g
Salt
680g
2% variety improver
17.45l
Water
Method
Mixing:
- High Speed 2 min 30 secs
- Spiral 18 min slow or 3 min slow, 7 min fast
- Planetary 18 min slow
Finished Dough Temperature 70-73oF / 21-22oC
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
Prove in a slow, dryish atmosphere, approx. 1½ to 2 hrs.
Cut with sharp knife on exit from press after a slight skinhas formed.
Bake with steam and pull damper on second half of the bake at approx. 240oC/460oF
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.
