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Rex Milano – Spiced Baguettes
Prep Time : 00h 17
Cooking Time : 00h 25
4 Baguettes
Preparation Time: 17 minutes
Proofing and Resting Time: 16 hours
Baking Time: 25 minutes
Outcome: 4 Baguettes
Tools needed: Mixer including bowl, kitchen scale, baking tray
Ingredients
- Poolish
- 150 g Wheat flour (type 550)
- 1 g Instant yeast
- 150 ml Water
- Main Dough
- 301 g Poolish
- 200 g Wheat flour (type 550)
- 150 g Rex milano
- 20 g Wheat sour
- 5 g Format v2000
- 4 g Salt
- 5 g Instant yeast
- 200 ml Water
- 20 ml Oil
Method
- Poolish: Mix all Ingredients for 4 minutes slow, until smooth and no lumps are remaining. We recommend using water with a temperature of 28°C.
- Once mixed, cover the bowl and leave at room temperature for 4 - 6 hours.
- Keep overnight in a fridge for 10 - 12 hours still covered.
- Main Dough: Mix poolish, wheat flour, rex milano, wheat sour, format v2000, salt and instant yeast with 170 ml of the water. Use a spiral mixer for 3 minutes slow and 4 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C
- Add the rest of the water, 30 ml, and mix for 3 minutes slow and 1 minutes fast. Finally add the oil and mix for a further 1 minutes slow and 1 minutes fast.
- Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 30 - 40 minutes.
- Scale the dough into 220 g pieces and mould the dough in oval. Place on dry cloth. Cover and start intermediate proof for 10 minutes.
- 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.
- Allow to final proof for 50-60 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
- Score the dough, we recommend 3-4 long score across the dough.
- 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.