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Korn Pepp - Baguettes
Prep Time : 00h 12
Cooking Time : 00h 25
2 Baguettes
Preparation Time: 12 – 14 minutes
Proofing and Resting Time: 90 – 120 minutes
Baking Time: 25 – 30 minutes
Outcome: 2 Baguettes
Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes
Ingredients
- 91 g Korn pepp
- 364 g Wheat flour (Type 550)
- 7 g Salt
- 5 g Instant yeast
- 273 ml Water, approx.
Method
- Mix all Ingredients with a spiral mixer for 2 minutes slow and 7 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 20 minutes.
- Scale the dough into 370 g pieces, cover the dough pieces and start the Intermediate proof for 15 – 20 minutes.
- Mould the dough pieces into a long baguette shape and place onto a greased baking tray.
- Allow the dough to final proof for 70 - 80 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 scores along the middle.
- The oven should have a temperature of 230°C when you put the baguettes in. After 5 minutes 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.