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French Baguettes

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Method

  • Mixing:

    • High Speed 2 min 30 secs
    • Spiral 18 min slow or 3 min slow, 7 min fast
    • Planetary 18 min slow
  • Finished Dough Temperature 70-73oF / 21-22oC

  • Scaling:

    • Petit Pain - 2oz/56gms 4 inches
    • Batons - 2½-3oz/70-84gms 7 inches
    • ½ Baguettes - 7oz/190gms 10 inches
    • Baguettes - 13oz/364gms 27 inches
    • Parisienne - 13oz/364gms 12 inches
  • Prove in a slow, dryish atmosphere, approx. 1½ to 2 hrs.

  • Cut with sharp knife on exit from press after a slight skinhas formed.

  • Bake with steam and pull damper on second half of the bake at approx. 240oC/460oF

  • When using for par baking, drop the oven temperature to 225°C/438°F and take out the oven at the point of them turning yellow. 10/12 minutes.

Generic Baking1

Ingredients

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