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Seedy Plus- Baguette
Prep Time : 00h 13
Cooking Time : 00h 25
3 Baguette
Preparation Time: 13 – 15 minutes
Proofing and Resting Time: 80 – 90 minutes
Baking Time: 25 - 30 minutes
Outcome: 3 Baguettes
Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes
Ingredients
- 500 g Seedy Plus
- 10 g Instant yeast
- 450 ml Water, approx.
Method
- Mix all Ingredients with a spiral mixer for 8 minutes slow and 5 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.
- Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 15 minutes.
- Scale the dough into 320 g pieces and mould the dough in your preferred shape, we recommend long baguettes shape. Place onto a greased baking tray.
- Spray the tops of the dough pieces with water and sprinkle with your preferred seed or some of Seedy Plus.
- Allow the dough to final proof for 30 - 40 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
- Score the tops of the dough pieces to stop the crust cracking. We recommend three shorts oblique score on the middle.
- The oven should have a temperature of 230°C when you put the baguette in. Then putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust. Decreasing to 180°C after 5 minutes
- Bake the baguette for 25 – 30 minutes or get core temperature at 98°C