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Ingredients

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Baguettes using IREKS Voltex Bread Improver

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Method

  • Mixing time: 8 + 4 minutes

  • Dough temperature: 24° C – 25° C

  • Bulk fermentation time: 20 minutes

  • Scaling weight: 0.250 kg – 0.350 kg

  • Intermediate proof: 20 minutes

  • Processing: baguettes

  • Final proof: retarded fermentation

  • Baking temperature: 240° C, dropping to 220° C

  • Baking time: 22 – 24 minutes (depending on scaling weight)

  • General hint: Make sure to bake a good crust.

Delivery across
Ireland & Scotland