We use cookies to make your experience better. To comply with the new e-Privacy directive, we need to ask for your consent to set the cookies. Learn more.
Brown Bread Concentrate – Baguette
Prep Time : 00h 14
Cooking Time : 00h 25
4 ชิ้น
Preparation Time: 9 - 12 minutes
Proofing and Resting Time: 75 - 85 minutes
Baking Time: 20 - 25 minutes
Outcome: 4 Baguettes
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Ingredients
- 50 g Brown Bread Concentrate
- 450 g German wheat flour, Type 550
- 10 g Salt
- 11 g Instant yeast
- 365 ml Water, approx
Method
- Mix all Ingredients for 3 minutes slow and 6 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C
- Once mixed, cover the bowl and start the bulk fermentation time for 15 - 20 minutes.
- Scale the dough into 220 g pieces and shape long. Cover and start the intermediate proof for 15 - 20 minutes
- Mould the dough into long baguette shapes and place onto a greased baking tray
- Allow to final proof for 35 - 45 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
- Sift flour over the baguettes and score. We recommend 3 diagonal scores along the top
- The oven should have a temperature of 190°C when you put the baguettes in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust
- After approximately 5 minutes of baking decrease the temperature to 160°C and bake the baguettes for 20 - 25 minutes