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Multi Malt Mix – Baguettes
Prep Time : 00h 13
Cooking Time : 00h 25
3 Baguettes
Preparation Time: 13 minutes
Proofing and Resting Time: 100 minutes
Baking Time: 25 minutes
Outcome: 3 Baguettes
Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes
Ingredients
- 125 g Multi malt mix
- 375 g Wheat flour (type 550)
- 25 g L’amourette
- 5 g Roggena
- 15 g Olive oil
- 10 g Instant yeast
- 365 ml Water
Method
- Mix Multi Malt Mix, wheat flour, instant yeast, L’amourette and Roggena with 320 ml of the water for 3 minutes slow and 4 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C.
- Add the rest of the water, 45 ml, and mix for 3 minutes slow and 1 minutes fast. Finally add the olive oil and mix for a further 1 minutes slow and 1 minutes fast.
- Start the bulk fermentation time for 30 - 40 minutes.
- Scale the dough into 300 g pieces and mould the dough in your preferred shape, we recommend long and oval.
- Dip the tops of the dough pieces into rye flour and place the dough pieces onto a greased baking tray.
- Score the tops of the dough pieces to stop the crust cracking, we recommend 3-4 long score across the dough
- Allow to final proof for 60-80 minutes, we recommend covering the baking tray with a plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it’s ready to bake.
- The oven should have a temperature of 230°C when you put the baguettes in then decreasing to 210°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
- Bake the baguettes for 25 - 30 minutes.